Easter Hazelnut Cake

An intensely flavoured Hazelnut Cake with a Whipped White Chocolate Hazelnut Buttercream, topped with leftover Easter eggs. This is an Easter cake recipe you’ll want to share this Easter.

Ingredients

For the cake:

• 1 cup (226g / 2 sticks / 8oz) unsalted butter, softened
• 1/2 cup (100g / 3.5oz) white granulated sugar
• 1/2 cup (100g / 3.5oz) light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup (130g / 4.5oz) plain (AP) flour
• 175 g (6oz) ground hazelnuts / hazelnut meal
• 1/3 cup (45g / 1.5oz) cornflour / cornstarch
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup buttermilk, room temp

For the Buttercream:

• ½ cup (1 stick / 113g / 4oz) unsalted butter, softened
• 1 ¼ cups icing (powdered / confectioners) sugar
• 100 g (3.5oz) white chocolate, chopped
• 2 tablespoons thickened cream - (notes)
• 1 teaspoon vanilla extract
• 50 g (2oz) hazelnuts

For the Ganache & Topping:

• 2/3 cup cream
• 1 tablespoon golden syrup - (notes)
• 100 g (4oz) dark chocolate (70% cocoa), chopped
• Variety of Easter Eggs

Instructions

For the cakes:

1. Preheat oven to 160 fan forced (180C / 350F). Grease 2x 22cm round spring-form cake tins, then line with baking paper.
2. Beat the butter and sugar together until very light and creamy (3 minutes), scraping down sides of bowl from time to time.
3. Add eggs, one at a time, beating very well after each and scraping down the sides of the bowl as required. Once all three have been beaten in, turn the mixer up to high for 1 minute.
4. Full instructions visit @sugarsaltmagic

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