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Hazelnut Pound Cake (Nusskuchen)

125g/ 4 oz. chopped hazelnuts
375g/ 12 oz. flour
1 1/2 tbsp. baking powder
1 tsp. salt
375g/ 12 oz. unsalted butter, softened
375g/ 12 oz. caster sugar
6 large eggs
2 tbsp. instant coffee dissolved in 60 ml/ 2 fl. oz. milk + 1 tsp.
coffee liqueur
icing sugar, for sprinkling

Preheat oven to 175C/ 350F/ Gas 4.

Spread the hazelnuts on a baking sheet and toast in the preheated
oven until lightly brown, stirring once, 12 - 15 minutes. Let cool
slightly, then grind the nuts in a food processor or using a rotary
cheese grater.

Note: do NOT over work or they will be oily or add a bit of sugar
from the recipe to prevent from being oily. I can be lazy at times
& use ground hazelnut to start with. Toast the nuts for about 10
minutes, shaking once or twice. Use as directed.

Brush the cake pan generously with butter and sprinkle with flour,
discarding the excess. Sift the flour with the baking powder and

Cream the butter with an electric mixer or wooden spoon. Gradually
beat in the sugar and continue beating until the mixture is lightly
and fluffy, 4 - 5 minutes.

Beat the eggs into the butter mixture one by one, beating thoroughly
between additions. If the mixture starts to separate, beat in a T.
of flour from the recipe. Sift the flour over the batter in 3
batches alternating with the dissolved coffee/milk mixture, folding
in each batch as lightly as possible.

Spoon the batter into the prepared cake pan and bake in the preheated
oven until done, 50-60 minutes. Let cool for 5 minutes, then turn
out on a wire rack to cool. Just before serving, sprinkle the cake
with icing sugar, if desired.

Chocolate and Stout Sauce
Makes 250 ml/ 8 fl. oz.

175g/ 6 oz. plain chocolate, chopped
175 ml/ 6 fl. oz. stout or dark beer

Over a low heat, melt the chocolate with the beer, stirring gently
until the sauce is smooth. Bring to the boil and simmer, stirring,
to the consistency wanted, 1-2 minutes. Remove the sauce from the
heat and serve hot or cold.


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