I may have decorated the cake a bit much but it’s really a divine tasting hazelnut cake insfused with powdered cnnamon and decorated with a cinnamon buttercream. The colours are misleading but aren’t they eye catching" One would associate browns and creams with this sort of cake but I love surprises and thought of this cake as a delicious surprise.

The buttercream can be skipped altogether and the cake can be drizzled with chocolate ganache or a dusting of cinnamon sugar. I think the nuttiness and coarse texture of a hazelnut cake and the smell of cinnamon is a mind blowing combination.

Do you like your cakes to look classic and indicative of the ingredients or do you like to play around with the appearance"

If you love cinnamon flavoured cakes, dont forget to check out this Cinnamon cake with apple rosemary buttercream.
Hazelnut Cake with Cinnamon
Makes a 7 inch (18 cm) round cake

½ cup (114 g/1 stick) unsalted butter
1 cup (220 g) light or dark brown sugar
2 eggs
½ cup (51 g) hazelnut meal
1 cup (125 g) self-rising flour
1 tbsp (8 g) powered cinnamon
½ cup (120 ml) milk

Cinnamon Buttercream
1/4 cup (114 g) unsalted butter, at room temperature
2 cups (240 g) icing/powdered sugar
1 tsp powdered cinnamon
1 tbsp (15 ml) milk
1-2 drops teal gel food coloring

Make the hazelnut cake: Preheat the oven to 350°F (177°C). Spray the base and sides of a 7-inch (18-cm) round cake pan and line the base with baking paper.

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