The Australian Women's Weekly

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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