Feeding the world’s cake addiction, one bake at a time...

Do you have a teensy weensy ‘problem’ with cake? and, left to your own devices, would probably eat it morning, noon and night?

Worry no more fellow cake-a-holics, here is our very own cake baking feature hosted by Amy Carrieri, owner of Tilly’s Treats and baker extraordinaire.

This talented lady will become a much needed part of your life as she indulges and tantalises us with delightful, mouth-wateringly delicious treats every month.

Cake domination beckons as Amy strives to “feed the world’s cake addiction - one bake at a time…”

This month’s creation: Chocolate Hazelnut Baked Doughnuts

 

***Disclaimer: Please eat cake responsibly***

 

 

Credits:

Bake: Chocolate Hazelnut Baked Doughnuts
Venue: Tilly’s Treats Kitchen
Video filmed by: Jack Heaven
Video edited by: Adrian Heaven
Music: Pure Imagination - Gene Wilder: Willy Wonka & The Chocolate Factory (Original soundtrack, lyrics and music by Leslie Bricusse and Anthony Newley)

You can follow Amy on her blog www.tillystreats.blog

Facebook.com/TillysTreatsSwansea and Instagram.com/tillys.treats to get your foodie fix!

Chocolate Hazelnut Baked Doughnuts

Vegan-friendly version

Ingredients

For the doughnuts:

100g medjool dates (mashed into a paste with a little water)
10ml maple syrup
80g melted coconut oil
125ml hazelnut milk
2 tablespoons flaxseed or chia seeds
4 tablespoons water
15g cacao powder
220g self raising flour*
5g baking powder*

* Gluten-free versions can be used

For the glaze:

Either melted dark chocolate, homemade chocolate hazelnut spread, or a shop bought version. Add chopped hazelnuts to the top.

Standard version

Ingredients

For the doughnuts:

150g light or dark brown sugar
1 large egg
80g melted butter or sunflower oil
90ml whole milk
15g cocoa powder
15g chocolate hazelnut spread
220g self raising flour
1 teaspoon baking powder

For the glaze:

Cocoa powder and icing sugar, mixed with a little water/milk, melted chocolate hazelnut spread, or melted chocolate of your choice, sprinkle chopped hazelnuts on top.