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This recipe is provided by Sasko Flour – sharing the goodness!

Coffee Hazelnut Cake


  • 2 extra large eggs
  • 300 g caster sugar (375ml)
  • 160 ml oil
  • 125 ml buttermilk
  • 125 ml water
  • 15 ml instant coffee powder
  • 5 ml caramel essence
  • 300 g Sasko Cake Flour
  • 3 ml bicarbonate of soda
  • 7.5 ml baking powder
  • pinch of salt
  • 5 ml ground cinnamon
  • 15 ml cocoa powder
  • 100 g hazelnuts, skinned and roughly chopped
  • 100 g butter or margarine
  • 300 g icing sugar, sifted (500ml)
  • 30 ml cocoa, sifted
  • 10 ml coffee powder dissolved in 15ml warm water
  • little extra milk


For the cake: Preheat oven at 180C. Spray a 22cm cake pan with non stick spray.

Beat the eggs and sugar until light and fluffy. Add oil, buttermilk, water and coffee powder and caramel essence. Beat to a smooth batter. Sift dry ingredients. Gently fold into egg mixture adding half the nuts. Pour mixture into pan. Bake for 40 minutes. Cool in pan for five minutes then turn out onto cooling tray.

For the icing: Mix the butter, icing sugar, cocoa, coffee powder and milk together and spread over cooled cake.