Hazelnut Celebration Cake

A community recipe by OCDcook273

Not tested or verified by Nigella.com

Introduction

I created this for a friend's 11 year old's birthday who has a Nutella/Ferrero Rocher addiction. It has now won first prize in the Tesco Foodclub Bake and Win Competition, June 2010!

Ingredients

Serves: 12 (small pieces)

Metric Cups

For the Cake

200 grams golden caster sugar

For the Cake

7 ounces superfine sugar

Method

Hazelnut Celebration Cake is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180°C (no fan). Toast hazelnuts for 18 mins then remove from oven and switch down to 160°C.
Remove hazelnut skins by rubbing in a tea towel if necessary then process to the texture of ground almonds in a food processor.
Whisk butter and sugar until thick and pale and tripled in volume (5 mins in a food mixer). Add in the beaten eggs. Gently incorporate the flour and baking powder into the mixture then pour in the vanilla and milk. Fold the ground nuts into the batter.
Divide between two greased and lined 20cm round cake pans. Bake for 40mins until pale golden brown and top springs back. Cool in tin for 5 mins then tip out onto racks to cool completely.
Whip up all the butter cream ingredients then sandwich the sponges together with all of it.
Melt all the ingredients in a small pan for the glaze then whisk to make smooth and quickly pour over your waiting cake.
Decorate as liked but quickly, as the glaze sets rather fast!

Preheat oven to 180°C (no fan). Toast hazelnuts for 18 mins then remove from oven and switch down to 160°C.
Remove hazelnut skins by rubbing in a tea towel if necessary then process to the texture of ground almonds in a food processor.
Whisk butter and sugar until thick and pale and tripled in volume (5 mins in a food mixer). Add in the beaten eggs. Gently incorporate the flour and baking powder into the mixture then pour in the vanilla and milk. Fold the ground nuts into the batter.
Divide between two greased and lined 20cm round cake pans. Bake for 40mins until pale golden brown and top springs back. Cool in tin for 5 mins then tip out onto racks to cool completely.
Whip up all the butter cream ingredients then sandwich the sponges together with all of it.
Melt all the ingredients in a small pan for the glaze then whisk to make smooth and quickly pour over your waiting cake.
Decorate as liked but quickly, as the glaze sets rather fast!

Additional Information

This is a divinely rich, moist cake and keeps exceedingly well for several days in an airtight container. Also easily times up by 1.5 to make a bigger (9 inch diameter) cake which takes an additional 5-10mins to cook.