Coffee and Toasted Hazelnut sponge

Coffee and Toasted Hazelnut sponge

Prep time:

Cooking time:

Total time:

Serves: 2

6 whole eggs

950g self-raising flour

950g caster sugar

950g unsalted butter

50g baking powder

2 tsp vanilla extract

50ml milk

6 shots of espresso

2 x 24cm round tins

For the coffee icing:

8 shots of espresso

400g icing sugar

80g hazelnuts

For the coffee filling:

300ml double cream

  1. Chocolate biscuits make a fantastic tart base and save you from preparing pastry. Simply crush them (use a Magimix, pestle and mortar or whack a bag of biscuits with a rolling pin) until you have fine crumbs.
  2. Melt the butter in a pan and combine with the biscuit crumbs. Spread this mixture on the base of the tart tin and cool in the fridge.
  3. Make the filling by heating the butter and cream in a pan - if you have a sweet tooth, add a little sugar to the melted mixture, then add the chocolate. Stir until smooth and pour on to the chilled biscuit base.
  4. Leave to set in the fridge for at least 2 hours (or make the whole thing the day before). Serve topped with pomegranate seeds.

Juliets, 54 High Street, Tunbridge Wells, Kent, TN1 1XF, 01892 522931,

Photographs: David Merewether
Recipes Type: Baking and Deserts

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