RSS Feed

Tag Archives: hazelnut meal

Very Blueberry Cake with Toasted Hazelnuts

IMG_6830

I’m very keen on blueberries at the moment and they are relatively inexpensive at the markets. This cake does blueberries 4 ways! Dried blueberries and fresh blueberries in the batter, blueberry “jam” on top of the cooked cake and more fresh blueberries as a garnish. The cake has quite a nutty taste from the hazelnut meal and the toasted hazelnuts.

It’s a very moist cake too, and is great for dessert.

Ingredients

125 g softened butter

115 g  caster sugar

1 tsp vanilla extract

2 free-range eggs

1 heaped tbls our cream

3/4 cup hazelnut meal

1/4 cup toasted and finely chopped  hazelnuts

3/4 cups self-raising flour

1/2 tsp bicarbonate of soda

1/4 cup milk

30 g dried blueberries, soaked in 1 tblsp of orange liqueur  for a hour or so  (any liqueur will do)

200 g fresh blueberries

1/3 cup caster sugar

Method

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar and vanilla extract in a food processor.  Add the eggs and process until the mixture is thick and creamy. Beat in the sour cream.  Sift the hazelnut meal with the chopped hazelnuts,  SR flour and bicarbonate of soda. Stir the sifted ingredients into the mixture with a spoon, then stir in the milk.

Gently fold in the soaked dried blueberries and half of the fresh blueberries.  Spoon into the cake tin using a spatula.

Bake for 45 minutes or until a skewer inserted into the cake comes out clean.

Meanwhile, cook the remaining blueberries and caster sugar with 2 tablespoons of water in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon or the bottom of a cup to help them release their juices.

Cool the cake completely in the tin before unmolding. Pile the blueberry “jam” onto the top of the cake.

Serve with more fresh berries and a sprinkling of sugar if desired, and serve with creme fraiche or sour cream, which offsets the incredible sweetness of this cake.

IMG_6816IMG_6858

White Peach, Stem Ginger and Hazelnut Upside Down Cake

IMG_8561

I love reinventing cakes. This is a variation on my Pear, Red Wine and Almond Cake: 


https://thequirkandthecool.com/2013/07/07/red-wine-pear-and-almond-cake/
which in turn is based on Valli Little’s recipe from Delicious Home Cooking:

http://shop.abc.net.au/products/delicious-home-cooking-hbk.


The white peaches go very well with stem ginger, and the addition of a little demerara sugar gives a lovely caramel flavour to the cake. This upside down cake doesn’t need the red wine syrup – it’s moist enough on its own.

Ingredients


150 gms butter


150 gms caster sugar


3 free range eggs


75 gms plain flour


150 gms hazelnut meal


1 1/2 tsps baking powder

1 tsp ground ginger


3 white pears peeled, cored and cut into thin slices


1 tablespoon of stem ginger pieces, sliced thinly


2 tsps demerara sugar

Method


Preheat the oven to 180 degrees C (less if your oven is fan forced – I suggest 160 degrees C). Grease a 22 cm springform tin.


Beat butter and sugar in a food processor until pale and well creamed. Add t tsp vanilla paste.


Add the eggs one at a time, beating well after each addition. Mix in flour, hazelnut meal, baking powder and ground ginger by pulsing carefully.


Arrange the peach slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the peach slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.


Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 10 minutes.


Carefully invert the cake onto a plate to serve.

IMG_8489

Boozy Sultana and Raisin Slice

IMG_3045

I have had some sultanas and raisins macerating in vodka in the pantry left over from a Christmas party where I made Christmas pudding vodka shots, from a recipe from the  wonderful Hairy Bikers:
http://www.bbc.co.uk/food/recipes/christmas_pudding_vodka_45343

So I used a basic sultana slice recipe to use up the fruit and tweaked it to make this rather boozy slice! I think you could add a lemon drizzle icing for aesthetic effect rather than taste enhancement.

Ingredients

1 1/2 cups self raising flour
1 level tsp cinnamon
1/2 cup hazelnut meal
1 cup sultanas and raisins soaked in vodka, muscat or port
1 cup caster sugar
1 egg, beaten
2 generous tablespoons golden syrup
4 tbl butter or olive oil spread

Method

Line a swiss roll tin with baking paper and preheat oven to 170 degrees C.
Heat butter/olive oil spread and golden syrup together until melted in the microwave and  allow to cool.
Sift flour and cinnamon together into a bowl, add sugar, macerated fruit, beaten egg and golden syrup mixture, and mix well until combined.
Press into lined tin and bake for 25 minutes.
Let slice cool completely in tin before cutting into slices.

IMG_2994IMG_3015

%d bloggers like this: