Society Hazelnut Coffee Cake

Ingredients - Cake

2 cups Hazelnuts

1 cup Almond Flour

4 Eggs

1/2 tsp Baking Soda

1 tsp Vanilla Extract

3 tbsp Honey

1. 1/2 tbsp of Society Hazelnut coffee

4 tbsp melted coconut oil

½ cup milk/almond milk

1/2 cup toasted hazelnuts roughly chopped (optional)

Ingredients - Icing

3/4 cup cashews soaked for a minimum of 4 hours

2 tbsp honey or maple syrup

1 tsp vanilla extract

1 tbsp melted coconut oil

1 tsp Society Hazelnut coffee

Ingredients - Chocolate Ganache

220g Dark Chocolate Finely Chopped

¾ Cup Heavy Cream

Method

• Preheat the oven to 175 degrees Celsius and line a 23 cm square baking dish with tin foil or parchment paper.
• In a food processor add the hazelnuts and almond flour and blend until it's all of a similar fine flour like texture. Transfer the mixture to a bowl and stir in the eggs, baking soda, vanilla extract, honey, Society Hazelnut coffee and melted coconut oil and mix until well combined
• Pour the mixture into the lined baking dish. If topped with hazelnuts, evenly scatter them over the top of the batter.
• Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
• In a food processor or blender combine all of the ingredients for the icing and blend until smooth, you may need to add a splash of almond milk or water to get it really smooth.
• In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over the cake then put back in the fridge to set.
• Once the coffee cake has completely cooled, garnish the top with the icing & chopped Hazelnuts and serve.