Happy International Cake Day, my little hedonists! I never thought I’d need a reason to celebrate this yummy confection, but here we are! I’ve baked a special festive cake for you with the help of Society Coffee’s instant cappuccino sachets that will make you want to eat cake every day.
Introduction
With the festive season just around the corner, we’re all looking for quick and easy recipes to celebrate the holidays. Something that doesn’t take too long to make, something that is easy to assemble and tastes and looks delicious. I have just the recipe for you!
We all know I love my Society Coffee Cappuccino sachets – they are convenient, pre-measured, available in a range of awesome flavours and delivers a smooth, creamy coffee punch when you need it most. Whether you enjoy your Cappuccino sachets hot or cold, they are guaranteed to bring family and friends together over a coffeeshop experience in the comfort of your own home.
For some festive coffee cocktail ideas with Society Coffee, please click here!
Recently I made a coffee and hazelnut cake, using the Society Coffee Hazelnut Cappuccino sachets. This cake is a gorgeous amalgamation between a classic cake and a crumble. With lots of textural elements like roasted hazelnuts, oats and brown sugar, the cake itself is packed with rich coffee flavours, layered with earthy nutty goodness.
Easy to make, quick to bake and very impressive to serve alongside some iced coffees, this cake is the perfect mid-morning or mid-afternoon indulgence!
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Coffee and Hazelnut cake
Coffee and Hazelnut Cake
Ingredients
Middle Layer
- 50g hazelnuts roasted
- 20g brown sugar
- 1 generous pinch of flakey salt
Streusel Layer
- 50g hazelnuts roasted
- 40g rolled oats
- 20g brown sugar
- 30g cake flour
- 50g unsalted butter (I used plant butter)
- 1 generous pinch of flakey salt
Cake
- 90g unsalted butter (I used plant butter)
- 100g low fat milk
- 2 sachets Society Coffee Hazelnut Cappuccino
- 3 eggs
- 160g brown sugar
- 160g cake flour
- 1.25 tbsp baking powder
- 1 tbsp vanilla essence
Instructions
- Preheat the oven to 175C and grease and line a spring bottom pan with baking paper. My pan was 18cm.
- Using a food processor or mini chopper, process the ingredients for the middle layer until a little more course than nut flour consistency. I used a mortar and pestle, or the back of a cake roller. Set aside.
- For the streusel layer, process the hazelnuts, oats, sugar, and salt until medium chunky. Transfer to a bowl. Using your fingers, pinch together the nut mixture, butter, and flour to a crumbly mixture. Set aside.
- For the cake, start by melting the butter in a small sauce pan. Stir in the milk and both sachets of Society Coffee Hazelnut Cappuccino powder and set aside to cool.
- Whip the eggs and sugar white and fluffy. Sift and fold in the remaining ingredients.
- Carefully fold in the butter mixture and fold in to a smooth batter.
- Transfer half the batter to the prepared pan. Top with the middle hazelnut layer. Spread the remaining batter onto and finish with crumbling the streusel on top.
- Bake for 40-45 minutes in the bottom of the oven so that the streusel do not burn. Use a cake tester to see if it's done.
In conclusion
If you don’t consider yourself a baker, or do not bake often, this is a great recipe that will open the world of cakes to you. And if you love a rich, creamy and quick cappuccino fix, the Society Coffee range of instant cappuccino powders are just the perfect festive gift for you. Simply add hot water and a splash of additional milk if you wish, and you have a frothy, indulgent flavoured coffee drink in minutes.
Disclaimer: All thoughts and opinions expressed herein are solely those of The Little Hedonist, given in good faith and in no way influenced by the company or its affiliates. All images, unless otherwise stated / credited, are also my own.
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