Tag Archives: hazelnut

Today’s cake – peach and hazelnut cake

Hello. I haven’t written any thing here for quite a while (though I have been posting a few things on my Facebook page). In my little “tribe” of bloggers that I’ve gotten to know over the years, some who I have met in person, at one point or other the blogging mojo is lost and it’s pens down. So I guess it was my turn.  But back now, sort of, from my hiatus.  “Where have your cakes gone?” asked my blog mother.  So Signora, this one’s for you.

Recently, I’ve been trying quite a few recipes from Ottolenghi’s SIMPLE.  There is plenty in there that appeal to my vegacquarian Marito.  This is one of the desserts, though I did modify it as it contains raspberries which I don’t really like, I’m more of a mulberry and blackberry girl.  While we have all these lovely summer peaches, I definitely recommend making this one.  It’s making the cut in my very old “yellow book” where I have scribbled recipes I like over the years.

3 large peaches (ripe but not squishy)
300g caster sugar
130g blanched hazelnuts
200g unsalted butter, softened at room temperature
3 large eggs
125g plain flour
1 1/2 tsp baking powder
pinch of salt
Icing sugar for dusting (optional)

Making it
Pre-heat the oven to 170 degrees fan forced. Grease and line a 23cm cake tin with baking paper.

Peel the peaches and cut into eight wedges. Place in a bowl with a tablespoon of sugar, gently stir and set aside.

Place the hazelnuts into a food processer and blitz until coarsely ground.

In the bowl of an electric mixer, place the remaining sugar and butter and beat until well combined. Add the eggs one at a time and beat till combined, then and the hazelnuts, flour, baking powder and salt and continue to mix till all combined. Pour the batter into a cake tin and smooth it so that it is level. Arrange the peaches in a single layer on top, then place in the oven for 70-80 minutes, testing with a skewer at about 70 minutes. If you notice the top getting too brown you can cover with foil during cooking.

Remove from the tin and allow to cool for 20 minutes before turning out. Once cool, dust with icing sugar and serve. Seriously yum!


Today’s Cake – Hazelnut Cake with Coffee Buttercream

I love all things hazelnut, and this cake makes a nice treat for afternoon tea.  The coffee buttercream is very rich, and optional, you could happily eat the plain cake.



185g unsalted butter, at room temperature
220g caster sugar
1 tsp vanilla extract
3 eggs
50g cornflour, sifted
225g self raising flour
80ml milk
100g hazelnut meal
Icing sugar for dusting

Coffee buttercream (optional)
100g unsalted butter, at room temperature
240g icing sugar, sifted
2 tbsp. espresso coffee, cooled

Making it
1. Preheat oven to 170 degrees fan forced. Grease a 20cm springform tin and line base with baking paper
2. Cream butter and sugar and vanilla with electric mixer until pale and creamy. Add eggs one at a time, beating after each addition. Add flours and milk and beat until smooth. Gently fold in hazelnut
3. Spoon mixture into cake tin, bake for 50 minutes or until a skewer inserted in the centre comes out clean. If the top starts to brown too quickly and is not cooked, cover with foil. Cool in tin for 5 minutes then turn out onto a wire rack to cool completely
4. Meanwhile, make the coffee buttercream. Beat butter and sugar until pale and creamy. Add coffee and beat for a further two minutes. Cut cake in half and spread base with the butter cream, cover with top of cake and dust with icing sugar.

Today’s cake – Pear and Hazelnut Cake

This recipe is by Frank Camorra of Movida – except I omitted the chocolate (there was 50g of dark chocolate as well), as I thought there was enough flavour to enjoy with the hazelnut and the pear. If you can’t buy blanched hazelnuts, this is how to do it. I blanched mine the day before making the cake to ensure they were nice and dry before grinding. This recipe is a keeper.


100g blanched hazelnuts
140g self-raising flour
175g butter, cut into cubes
140g brown sugar
2 large eggs, beaten
3 semi-ripe packham pears
Icing sugar, for dusting

Making it
1. Preheat the oven to 140C for fan-forced (160C conventional). Butter and line the base of a 25 x 11-centimetre loaf cake tin with baking paper
2. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs
3. Transfer to a bowl, add the sugar and eggs and mix briefly with a wooden spoon (mixture will be quite thick). Peel, core and chop one-and-a-half pears into a small dice and stir the pears into the cake mixture
4. Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and arrange on the top of the cake. Press down lightly and bake for 50-60 minutes, until a skewer comes out clean when inserted in the middle.
5. Cool in the tin for 10 minutes, then turn out and cool on a wire rack. Dust with icing sugar. Serve warm or cold

Today’s cake – Coffee Hazelnut Frangelico Cake

How best to end one year and begin another than with an extravagant three layer cake?


Full credit to this one from Katie Quinn, recipe link here


A few notes on my experience with the recipe if you want to have a go at it
– It takes a fair bit of time so be prepared. Get all the hazelnuts done the night before to make it more efficient
– the cakes were well cooked in 35-40 minutes, rather than the 40-50 suggested, so keep an eye on them. Of course it depends on your oven. I have a Miele and I find cakes almost always cook quicker than the suggested time.
– I bashed the sand about a bit with a hand whisk to make it ‘sandier’
– the ganache proportions were out – it was way too runny, you need more chocolate. Usually ganache is 2:1 chocolate:cream. I had to do it again with different proportions.

Some shots from assembly


Happy 2013!


Today’s biscuits – hazelnut kisses

Gorgeous little treats for any time of day.



100g hazelnuts

1 cup pure icing sugar

125g unsalted butter, softened

1 cup plain flour

120g dark or milk chocolate

Making them

1. Preheat oven to 160C. Place hazelnuts on an oven tray and bake for 10 minutes. Remove from oven and rub off skins. Allow to cool.

2. Process hazelnuts in a food processor until finely ground. Add icing sugar and pulse till combined. Add butter and process until creamy.

3. Remove from processor and gently stir in flour until combined. Use a teaspoon to scoop up a small amount of mix and roll into a ball. Press down very slightly.

4. Place on lined oven trays and bake for 12-15 minutes until lightly golden.  Allow to cool on a wire rack.

5. Melt chocolate in a glass bowl over a pot of boiled water and stir until smooth. Spread a small amount of chocolate on one side of a biscuit, then sandwich with another biscuit. Repeat with the remainder.

Today’s cake – hazelnut torte

A decadent and devine cake.


Torte layers

6 egg whites                                    pinch of salt

1 ½ cups caster sugar                      250g pitted dates

250g hazelnuts                                  100g milk chocolate

100g dark chocolate

Cream Filling

300ml thickened cream                 250g mascarpone

2tbps sifted icing sugar                  1 tbps Cointreau

Chocolate Glaze

50g dark chocolate                          50g milk chocolate

50ml thickened cream                   20g butter

Prep Work

  1. Preheat oven to 160 degrees. Roast hazelnuts for 10 minutes on a baking tray. Remove and peel off skin.  Chop coarsely
  2. Chop pitted dates
  3. Finely chop the chocolate for the torte
  4. On three pieces of baking paper, draw a circle using a 19cm plate (entrée size) and place each sheet on a baking tray

Making it

  1. Preheat oven to 160 degrees
  2. For the torte, place the eggwhites in a bowl of an electric mixer and beat on medium speed until it becomes foamy. Gradually add the sugar. Then beat on high for 5 minutes or until white and glossy.
  3. Fold in the dates, hazelnuts and chocolate
  4. Spread the mixture evenly using the three different circles, creating 3 layers
  5. Bake for 40 minutes or until golden and firm. Cool on the trays
  6. Meanwhile, for the cream filling, beat the cream and mascarpone until soft peaks form.  Add Cointreau and icing sugar and beat until smooth.
  7. For the glaze, place ingredients in a bowl and place bowl over pan of simmering water. Stir until the mixture is melted and smooth. Allow to cool slightly.
  8. To assemble, place one torte layer on the bottom, cover with half the cream, then the next layer, then the other half of the cream, then decorate with chocolate glaze.