DATE, HAZULNUT & COFFEE CAKE
SERVES 10
PREP + COOKING TIME: 1 HOUR 20 MINUTES
• 260g (1½ cups) self-raising wheat flour
• 100g (1 cup) hazelnut flour
• 5ml (1 tsp) bicarbonate of soda
• 15ml (1 tbsp) cocoa powder
• apinch of salt
• 250g butter, softened
• 5ml (1 tsp) vanilla extract
• 370g (1½ cups firmly packed) brown sugar
• 3 eggs
• 60ml(¼cup) milk
• 250ml (1 cup) freshly brewed strong black coffee
MARSALA DATES
• 160ml (2⁄3cup) Marsala fortified wine
• 55g (¼ cup) caster sugar
• 12 fresh dates (240 g), halved lengthwise and pitted
RICOTTA FILLING
• 540g (2cups) firm ricotta
• 250g (1 cup) mascarpone cheese
• 110g (½ cup) caster sugar
• 5ml (1 tsp) vanilla extract
Preheat the oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake pans, and line the
