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https://www.philly.com.au/recipe/coffee-and-hazelnut-pound-cake/
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Coffee and Hazelnut Pound Cake
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Coffee and Hazelnut Pound Cake
15 Mins
Prep time
75 Mins
Cooking time
Serves
20
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What you need
250g PHILADELPHIA Block Cream Cheese, softened
250g butter
1 1/3 cups caster sugar
4 eggs, lightly beaten
1 cup self-raising flour
100g hazelnut meal
1 tablespoon instant coffee, dissolved in 2 tablespoons boiling water
2 cups icing sugar
1 tablespoon instant coffee, dissolved in 2 teaspoons boiling water
How to make it
BEAT PHILLY, butter and caster sugar with an electric mixer until thick and creamy. Gradually beat in the eggs, one at a time, beating well after each addition.
SIFT in flour and fold in hazelnut meal, and coffee mixture. Spoon the mixture into a lined 23cm square cake pan and bake at 180°C for 1 hour or until cooked through. Cool on a wire rack before icing.
COMBINE the icing sugar and coffee mixture until smooth. Spread over cake.
Recipe or Meal Type
Entertaining
Cuisines
Baking
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