Dissolve the instant coffee in two tablespoons of water. Put the 3 ounces of hazelnuts into a food processor and grind them to a fine powder. Add all the other ingredients and whiz until you have a lovely creamy mixture. Grease and flour a 7-inch sandwich tin and pour in the mixture, smoothing the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C, and bake for about 25 minutes, until the cake is brown and has shrunk away from the sides of the tin. To make the butter cream filling, all you do is either beat together the butter, icing sugar and coffee until you have a smooth cream. When the cake is ready, turn it out onto a rack, and when it has cooled, split it into two and sandwich it together with the butter cream filling. Alternatively, fill it with apricot jam and spread the butter cream over the cake and decorate with the whole hazelnuts.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 338 (46%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 823.6mg||253 %|
|Sodium 800.5mg||28 %|
|Potassium 318.7mg||8 %|
|Total Carbohydrate 72.6g||21 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 71.8g|
|Protein 26.6g||38 %|
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Calories per serving: 728
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