Hazelnut Greek coffee cake with mascarpone frosting

Put the hazelnuts in a little baking pan and toast them in a 350 oven about seven minutes, until fragrant.

In a brikki, add the water and a heaping teaspoon of Greek coffee, mix, and bring to a boil over medium-high heat, then set aside to cool.

As the hazelnuts come out of the oven, put them in a clean kitchen towel and rub them together to get most of the skins off; the skin is bitter.

Pulse the skinned hazelnuts in a food processor until very finely chopped or ground.

Grease the bundt pan with the butter left on the wrappers, or with melted butter or baking spray.

Mix the two sticks of butter with the sugar and the vanilla extract.

Separate the four eggs, whites into the mixer bowl, yolks in with the butter and sugar, and mix.

Combine the flour, baking powder and salt with the ground hazelnuts in one bowl and toss together.

Chop up about four ounces of dark chocolate if you want it, or use mini chocolate chips.

Add the cooled coffee to the butter mixture, leaving the grounds behind; the mixture may curdle and separate, which the flour fixes.

Add the flour mixture in a few batches with a spatula and never overmix once the dry ingredients are in.

Add the half cup of whole milk.

Beat the egg whites on high until very stiff, then fold them into the batter and spread it out so it bakes evenly.

Bake at 350 for 35 to 40 minutes, until a toothpick comes out clean or with a few moist crumbs; it was ready at 35.

Cool about 20 minutes, run a knife around the centre cone and the edges and invert onto a serving platter.

For the frosting, whip the mascarpone with the vanilla extract, confectioner's sugar and heavy whipping cream until nice and thick.

Dust the top of the cooled cake with confectioner's sugar and serve the frosting on the side, to be dolloped on.