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  • Australian Women’s Weekly NZ

    Baker’s delights

    May 19, 2021 6 minutes

    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 a large oven

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