Wellll..........I never heard of it either but based on the butter pecan cake I make I suggest you use the *original * WASC recipe with a yellow mix or even a white and add 1/2 cup finely chopped hazelnuts Not sure If there is hazelnut flavoring but you can get that “syrup “ —can’t think of the brand —something like Torone no that’s not right but might help you think of it If you add some of that I’d probably use a couple tablespoons & maybe reduce the amount of sugar to 2/3 cups Just a suggestion—hope it helps
12oz of butter (room temperature)
12oz soft brown sugar.
12oz of self raising flour
6oz of plain flour
6 eggs
1tsp of hazelnut flavouring. (LorAnn , Foodie flavour are just two makes)
4oz of roasted hazelnuts very finely chopped.
Splash of milk if required.
Pre-heat the oven to 180C/350F/Gas 4. Grease and flour or line cake tin..
Cream the butter and sugar together in a bowl until pale and fluffy. Add the flavouring and beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
Sift the flour and mix in the chopped nuts, gently fold in to the wet mixture, with a little milk if required.This a very stiff, thick cake mixture.
Spoon the mixture into the prepared tin and lightly make a well in the centre. This will help the cake cook level and evenly . Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
This cake goes really well with a Nutella frosting it's like eating a giant Ferrero Rocher!
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