Hazelnut Cake With Lemon Syrup

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this impossible to resist hazelnut cake is given the very last touch with a luscious sticky syrup made from citrus

The ingredient of Hazelnut Cake With Lemon Syrup

  • melted butter to grease
  • 180g butter at room temperature cubed
  • 115g half of cup caster sugar
  • 3 eggs at room temperature
  • 150g 1 cup self raising flour sifted
  • 100g 1 cup hazelnut meal
  • 125g half cup sour cream
  • 2 teaspoons finely shredded lemon rind
  • 125ml half of cup fresh lemon juice
  • 115g half of cup caster sugar extra

The Instruction of hazelnut cake with lemon syrup

  • ufeffpreheat oven to 180u00b0c brush a 23cm 7 cup fluted ring pan with the melted butter to gently grease
  • use an electric beater to conquer butter and sugar in a mixing bowl until faded and creamy scraping down facet of bowl with a spatula when essential add eggs 1 at a time beating well after each addition scraping down the aspect of the bowl frequently with a spatula add flour hazelnut meal and bitter cream and beat until blended and creamy
  • spoon into greased pan and easy floor bake in preheated oven for 40 mins or till skewer inserted into the cake comes out smooth remove from oven and set apart for 10 mins to chill barely
  • while cooling area lemon rind lemon juice and further sugar in saucepan stir over low warmth for 1 minute or until sugar dissolves bring to the boil over excessive warmth reduce heat to medium low simmer lightly stirring often for 1 2 mins
  • turn cake onto a twine rack over a baking tray gradually pour syrup flippantly over cake serve warm or at room temperature

Nutritions of Hazelnut Cake With Lemon Syrup

fatContent: 343 921 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 20 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: 100 milligrams cholesterol

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