Tuesday, 5 March 2019

Hazelnut and walnut cake




Now we've got to March I've got a little fed up of the number of packets of nuts that are still lying around from Christmas. Some nuts are easily scoffable without being put into anything else (peanuts and cashews don't last long around here) while others need a little enhancement. Falling into the latter category are hazelnuts and walnuts. I thought the best way to shift a quantity of them would be to grind them up and put them in a cake. As you see from the ingredients there's minimal flour in this cake so it's not meant to rise very much. A dash of orange extract adds to the nutty delight.

Equipment: 9in (23cm) springform tin greased and lined, food processor, large bowl

Ingredients

3oz (85g) Walnuts
3oz (85g) Hazelnuts (mine had the skin on)
6oz (170g) Light soft brown sugar
2tbsp (30ml) Self raising flour
1tsp (5ml) Baking powder
5oz (140g) Unsalted butter softened or baking spread
3 Eggs
¼ tsp (1.25ml) Orange extract
Icing sugar for dusting

Method

1. Pre-heat the oven to 180°C/Gas mark 4.
2. In a food processor blitz the walnuts, hazelnuts and 1oz (28g) of the sugar until ground.
3. Add the flour and baking powder and stir in.
4. In a large bowl cream the remaining sugar and butter together for a few minutes.
5. Beat in the eggs one by one. Follow this with the orange extract and the nuts and flour mixture.
6. Transfer to the prepared tin and bake for 35 minutes until the top has set the cake is coming away from the sides.
7. Leave to cool in the tin.
8. Before serving dust the top with icing sugar.

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