I am such a fan of Hazelnuts and this cake is made all the nuttier because of the browned butter. Plus it has Muscavado sugar and it’s Gluten and Wheat Free. This has to be tried with a small strong coffee (you chose the origin of the style), just give yourself those 5 minutes to enjoy it and all memories of nasty, stale nuts in and on cakes will waft away on the perfumed breeze of your joyous exhalations … no really, it’s true 🙂
Roasted Hazelnut & Browned Butter Cake
210 g / 7 oz hazelnuts
240 g / 8 oz butter
2 tsp vanilla extract
180 g / 6 oz Muscavado sugar
120 g /4 oz Gluten & Wheat Free SR flour
8 egg whites
3 tablespoons granulated sugar
Preheat your oven to 350˚F, 180˚C or Gas 4.
Grease enough parchment paper to line a 29 cm /12″ round cake pan. Parchment paper is best as this cake sometimes sticks.
Spread the hazelnuts onto a tray and pop them into the oven for 5 – 10 minutes, stay alert as son as you smell them they are done (the more you do this the more confident you’ll become in trusting your sensesas you cook).
Put them on the side to cool.
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Now put the butter into a medium sized saucepan and set to melt over a moderate heat. Once it is melted, stand by the cooker, turn the heat up and watch it as the butter rises and you start to notice the foam in the centre change colour from yellow, to amber to a deeper brown. It’s done! Take it off the heat and allow it to settle and cool for 10 minutes.
Now put the nuts into the food processor and milled to a fine crumb, or chop on a board, it will take a little longer but is perfectly fine.
Stir together the nuts, flour and sugar (squeeze any lumps of sugar between your fingers and they will break down.
Whisk the egg whites. Add the granulated sugar and whisk until very stiff peaks. Transfer the whites to the large mixing bowl with the sugary, floury nuts.
Pour the butter into the bowl too and make sure to tip in the browned sediment, I have photographed it so you can clearly see it. This is all the lovely flavour. Now add the vanilla too.
Fold together the dry ingredients, the brown butter, vanilla and egg whites.
Pour the batter into the prepared cake pan, and bake for 50 minutes.
Cool on a rack 30 minutes.
Now lift the cake out and remove the paper and set the cake onto a plate.
120 g /4 oz 70 % Cocoa solids Chocolate, chopped
60 ml / 2 fl oz double cream
Put the cream into a small saucepan and over a medium heat just bring it to simmering point (where you can see a few bubbles forming at the edge.
Turn off the heat and add the chocolate in one go and stir quickly until it has melted, thickened and glossed up, beautiful.
Pour it over the cooled cake. I like to cress it with a few chocolate dipped coffee beans 😉
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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
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