Chocolate and Hazelnut Tea Cake

    Chocolate and Hazelnut Tea Cake


    35 people made this

    A great tea cake that includes chocolate and hazelnuts it is best made the day before giving it time to rest and mature.

    Serves: 12 

    • 4 eggs, separated
    • 250g butter
    • 1 2/3 cups (375g) white sugar
    • 1 cup (250ml) brewed black tea, cold
    • 2 cups (250g) plain flour
    • 1 1/2 tablespoons baking powder
    • 1/3 cup dry breadcrumbs
    • 1/3 cup cocoa powder
    • 1 cup chopped hazelnuts

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 22cm ring tin.
    2. In a large bowl cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea.
    3. Toss together the flour, baking powder, breadcrumbs, cocoa powder and hazelnuts.
    4. Fold the dry ingredients into the tea mixture until just incorporated.
    5. In a large clean glass or metal bowl whisk the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared tin.
    6. Bake for 60 to 70 minutes in the preheated oven or until a toothpick inserted into the centre comes out clean.
    7. Cool cake in the tin for at least 20 minutes before turning out onto a cake rack to cool completely.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate