Thursday, 15 July 2010


German coffee cake with nuts 

100g butter
100g caster sugar
2 eggs
50g toasted Hazelnuts, chopped
1 heaped tsp instant coffee
1 tbsp warm milk
100g self-raising flour
Pinch of salt

Grease and flour a 9" loaf tin.

Pre-heat the oven to 190C / gas 5

Beat the butter and sugar until light and fluffy.

Separate the eggs add the yolks and beat into the mixture.  Stir in the nuts.

Mix the instant coffee with the warm milk.  Sift together the flour and salt.  Whisk the egg whites to stiff peaks.

Fold the flour into the mixture then stir in the coffee mix.  Gently fold in the egg whites.

Turn the mixture into the prepared tin and bake on the middle shelf of the oven for 25 minutes until firm to touch and coming away slightly from the edges.

Turn onto a wire rack to cool.

Serve with a little chilled cream.


  1. Das schmeckt doch immer. Unfortunately the hazelnuts are very hard to find in Colorado and if they are way too expensive. I am sure it would also taste great with almonds. Thanks.

  2. Hi
    Thank you for your comment. I agree, it would taste great with almonds. I have also added half nuts and half chocolate chips and the result was delicious.



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