Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes (includes cooling time)

Serves: 1 Cake


  • 180g self-raising flour
  • 180g butter, diced
  • 180g caster sugar
  • 60g chopped hazelnuts
  • 3 eggs
  • 4 tbsp instant coffee, dissolved in 4 tsp boiling water

For the icing:

  • 100g icing sugar
  • 70g butter, diced
  • 1 tbsp instant coffee, dissolved in 2 tsp boiling water
  • 20g chopped hazelnuts



  1. Preheat the oven to 180°C/350°F/gas 4. You will need a 23cm silicone pan.
  2. Place all of the cake ingredients in a food processor and blitz until combined.
  3. Scrape the batter into the silicone pan. Bake for 25 minutes or until a skewer inserted comes out clean.
  4. Set aside to cool for 5 minutes, then remove from the pan and leave to cool fully on a wire rack.
  5. Meanwhile, make the icing. Place the sugar, butter and coffee in a food processor and blitz until smooth. Set aside the icing and the chopped hazelnuts.
  6. Place the cooled cake on a board. Use a spatula to spread the icing evenly over the cake. Sprinkle over the chopped hazelnuts. Serve with strong espressos.
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