Espresso Loaf

Ingredients

• 180 g butter
• 140 g sugar
• 3 eggs
• 0.5 vanilla bean (pulp)
• 200 g Flour
• 100 g ground hazelnuts
• 1 tbsp cocoa powder
• 1.5 tbsp baking powder
• 80 ml brewed, cold espresso
• butter (for the pan)
• flour (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Cream the butter with the sugar, then gradually add the eggs and vanilla pulp. Mix the flour with the hazelnuts, cocoa, and baking powder; alternately fold this into the butter mixture with the espresso. Pour the batter into a greased and floured loaf pan, smooth the surface, and bake in the preheated oven for 40-45 minutes (check with a toothpick).

3. 3.

   Remove the finished loaf from the oven, let it rest briefly, carefully unmold onto a wire rack, and allow to cool completely. Dust with powdered sugar and serve sliced.