Hazelnut Carousel Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
SpecialityVegetarian

Ingredients

For cake
 Self raising flour1⁄2 Pound
 Soda bicarbonate1⁄2 Teaspoon
 Baking powder1 Teaspoon
 Soft margarine4 Ounce (tub type)
 Soft brown sugar6 Ounce
 Eggs2
 Milk120 Milliliter
 Coffee essence1 Tablespoon
 Roasted hazelnuts3 Ounce, finely chopped
 Seedless raisins3 Ounce
For coffee icing
 Butter3 Ounce, softened
 Sifted icing sugar1⁄2 Pound
 Milk2 Teaspoon
 Coffee essence2 Teaspoon
 Hazelnuts2 Ounce, chopped and roasted (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 5219 Calories from Fat 2310

% Daily Value*

Total Fat 265 g407%

Saturated Fat 69.2 g346.2%

Trans Fat 0.3 g

Cholesterol 618.8 mg

Sodium 4981.9 mg207.6%

Total Carbohydrates 673 g224.3%

Dietary Fiber 22.8 g91.1%

Sugars 463.5 g

Protein 64 g128.5%

Vitamin A 56.2% Vitamin C 14.6%

Calcium 156.9% Iron 117.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Grease 2 sandwich tins of 8-inches each. Use greased greaseproof paper or non-stick parchment to line them.
2) Preheat oven to temperature of 325 degrees.

MAKING
3) Sift together the soda, flour and baking powder into a bowl.
4) Add the remaining cake ingredients and beat well for 2 to 3 minutes, till well mixed.
5) Into the prepared tins, spoon the mixture.
6) Bake in the preheated oven for 30 to 35 minutes.
7) Let the cakes cool in the tins for a few minutes and then turn them out onto a wire rack. Take off the paper lining and let the cakes cool completely.
8) If you wish to freeze the cakes, flash freeze first till they are firm and then pack the cakes in a rigid container. Seal, label and store in the freezer.

FINALIZING
9) To prepare the coffee icing, in a bowl, put all the icing ingredients. Beat well till creamy and smooth.
10) If using frozen cakes, first remove them from the freezer and thaw at room temperature for 4 hours. Make the icing as directed in Step 9.
11) With about one-third of the icing, sandwich the cakes together and spread the remaining icing all over the cake-'s top and sides.
12) Around the edge, pipe rosettes or stars and garnish with hazelnuts.

SERVING
13) Put the cake on a decorative serving platter and serve slightly chilled or at room temperature. Makes a good dessert.
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