Hazelnut coffee cake.

One of my favourite things to do on the weekend is cook and this little cake recipe is so quick and easy to whip up.

HAZELNUT COFFEE CAKE RECIPE .  For J.H :)
Oven on 180c

You will need:
150g butter
150g caster sugar
3 eggs
75g hazelnut meal
150g S.R flour
50mls black coffee
1 tsp vanilla extract
And for coffee icing:
100g icing sugar (or there abouts)
25mls black coffee
splash of vanilla extract.
and chopped hazelnuts for the top if you wish.

1. Cream the butter and the sugar in your mixer, gradually add 1 egg at a time, waiting till each egg is fully incorporated before adding the next.

2. Add the hazelnut meal, coffee and vanilla to the creamed butter and eggs, mix for another minute.

3. Now in a separate bowl sift the flour three times, this may sound excessive but trust me it will make for a light and fluffy cake.

4. Gently fold in the flour to the butter mix and turn out into a ready greased pan.  I used a 23cm square pan, available from Pooki's of course  :)

5. Cook for 25-30mins. Once cooked and cooled you can mix up the icing sugar with the coffee and vanilla and drizzle over the top of your cake, I like to top mine with some chopped hazelnuts.

Another little update :)

Out of hibernation

Hi there
I know it's been a while since our last post but we have been rather busy with setting up the two stores into just one building and getting things the way we want it, it's getting there but still very much a work in progress!
We are going to be starting a monthly newsletter which will be posted on our Facebook page and of course here, it will feature new lines and some reader specials from time to time and no doubt a recipe or two once in a while :)
Here is a little look at what we had in mind for it.
Till next time

Sorry about the quality of the image. 

Winter Warmers

Gorgeous new knits in store at the moment, here are just a few!

Summer Fun

The New Summer 2011/2012 range at Pooki's Boutique.  Thank you to the ever gorgeous Rhiannah and a special mention to the also ever gorgeous beach side hideaway of Tomahawk. 

OMG!

Ok, so while you are at risk of maybe gaining a few pounds from just reading the recipe, this is a MUST TRY! 
My version of Chocolate Marquise.
Ingredients: 
5 egg yolks

• 1/2 cup caster sugar
• 150g good-quality dark chocolate, roughly chopped
• 150g unsalted butter, chopped, softened
• 45g good-quality cocoa powder, sifted
• 300ml thickened cream
• 1 tsp vanilla extract

Method:

1. Lightly grease loaf tin and line with plastic wrap, leaving the excess to hang over the sides.
2. in a pot over a low heat melt your chocolate and butter together then sit aside.
3. Use a mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add the melted chocolate and butter mix, remove from heat and fold in the cocoa.
4. Beat cream and vanilla until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into loaf tin and cover with the  plastic wrap, then refrigerate overnight.

You can serve up delicious slices of this dessert topped with raspberries, cream or even ice cream!