https://www.philly.com.au/recipe/coffee-and-hazelnut-pound-cake/

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Coffee and Hazelnut Pound Cake

Coffee and Hazelnut Pound Cake
15 Mins
Prep time
75 Mins
Cooking time
Serves 20

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

  1. 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.
  2. 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.
  3. COMBINE the icing sugar and coffee mixture until smooth. Spread over cake.
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