Toasted Hazelnut Pumpkin Cake with Espresso Icing
INGREDIENTS
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CAKE
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1/2 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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7 ounces hazelnuts, about 1 1/3 cups
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3 large eggs
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2/3 cup packed dark brown sugar
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1/4 cup demerara sugar plus 2 tablespoons for sprinkling
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1/2 cup plus 1 tablespoon melted coconut oil
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1/2 cup pumpkin puree
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1/2 teaspoon vanilla
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ESPRESSO ICING
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2 cups confectioner's sugar
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2 1/2 tablespoons liquid espresso
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2 teaspoons almond milk
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1 teaspoon maple syrup
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1/4 teaspoon salte
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