Hazelnut and cofee cake

Upgrade your

Vicky sponge with hazelnut and coffee. You’ll be amazed by its resemblance to the classic Ferrero Rocher!

Serves 8-10 • Prep 30 mins • Cook 25 mins, plus cooling and chilling

250g unsalted butter, softened 150g caster sugar

100g light brown sugar

3 medium eggs

2-3tbsp instant coffee

1tsp vanilla extract

150g self-raising flour

1tsp baking powder

100g hazelnuts, whizzed in a food processor

For the filling:

200ml double cream

100g mascarpone

30g icing sugar, plus extra to dust 3tbsp raspberry jam

150g fresh raspberries

You will need:

2 x 18cm sandwich tins, greased and lined with baking paper

1 Heat the oven to 170C Fan/gas 5. Using an electric mixer, beat the butter and both the sugars in a large mixing bowl until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the coffee and vanilla extract.

2 Sift in the flour and baking powder, add the hazelnuts and fold to combine.

3 Pour into the prepared cake tins and bake for 20-25 mins until springy and a skewer poked in the middle comes out clean. Leave to cool for 10 mins, then transfer to a wire rack to cool completely. 4 For the filling, whip the cream, mascarpone and icing sugar until thick, soft peaks appear. Layer up the cake with jam, cream and fresh raspberries. Finish with fresh raspberries and a dusting of icing sugar. This sponge can be made the day before, but fill the cake with cream before eating, as storing it in the fridge will make the cake stodgy.

Per serving (based on 10): 602 cals,

44g fat, 24g sat fat, 32g carbs