Hazelnut cake


This cake I think originates from Italy and it has a really intense flavour that I just love. If you roast and grind your hazel nuts they give it a flavour all of its own. Apart from that it is very much like making any cake.

For the cake
200g/7oz butter
55g/2oz plain flour
250g/9oz caster sugar
8 large eggs, separated
250g/9oz hazelnuts, roasted, shelled and ground
250g/9oz ricotta cheese
4 tsp lemon peel, grated

To decorate the cake.
12 tbsp apricot jam
2tbsp water
Bitter chocolate, grated
Cream cheese
Icing sugar

You will need to get three bowls to start with to get thing started.  Then separate you eggs and make sure that you get nothing in the egg white as you are going to be whisking that until it is stiff.

Preheat the oven at 180c/350f and grease and flour a cake tin. Then in a large bowl add your sugar and butter together and beat till the sugar and butter change to that light colure. Now add just the egg yolks and work that in to the mix this you have a smooth fluffy mix. Sift the flour in to this mix and fold it all together.

Now in a separate bowl beat the ricotta with a fork, add the ground hazelnuts and lemon peel.  Work this together so every thing is fully combined.

Then in your last bowl you will have your egg whites whisk them till they are stiff and then start to combine every thing to make you cake batter.  Fold your egg whites in to your butter sugar and flour mix then fold in to that the nut and ricotta mix.

Pour you cake mix in to your cake tin and bake for about 30 to 40 minutes till the cake is cooked.  Remove from the tin and cool on a rack.

Make an apricot glaze by melting the jam in some water and brush this over the top and around the sides of the cake.

Then whisk the cream cheese with the icing sugar to make a frosting and put that on the top of the cake.  I think that you are supposed to use Mascarpone cheese but I find that cream cheese does a better job. Then cover with grated chocolate and your cake is ready.

Then have with a strong coffee and good company.

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