Baker’s delights
Coconut & hazelnut cake
SERVES 8 PREP + COOK TIME 55 MINUTES
2 cups (200g) hazelnut meal
1 cup (80g) desiccated coconut
½ teaspoon baking powder
4 eggs
¾ cup (165g) firmly packed brown sugar
100g butter, melted, cooled
BLISTERED GRAPES
200g red grapes
½ cup (55g) caster sugar
¼ cup (180g) honey
2 cinnamon sticks
1 tablespoon lemon juice
1 Preheat oven to 160°C (140°C fan-forced). Grease a deep 23cm round springform cake pan. Line the base and side with baking paper.
2 Combine hazelnut meal, desiccated coconut and baking powder in a large bowl. Whisk eggs and sugar in a medium bowl with an electric mixer on high speed for 5 minutes or until thick. Fold in melted butter then hazelnut mixture. Pour mixture into lined pan.
3 Bake for 35 minutes or until just firm to touch. Cover with foil if over-browning. Cool in pan.
BLISTERED GRAPES Preheat oven grill to high. Line
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