Me Like Cake
Jun. 13th, 2005 09:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's recipe: a lightish summery cake.
Torta alle Nocciole
No, Piedmontese Hazelnut Cake, silly.
1 1/4 cups shelled hazelnuts
1 1/2 cups white flour
2 tsp baking powder
1/2 tsp salt
grated zest of 1 Meyer lemon
1 cup sugar
6 T butter, softened
3 T olive oil
3 eggs, lightly beaten
3-4 T milk
Heat oven to350 degrees 325 or so. Grease a 9" round cake tin, line bottom with parchment, and grease again.
Spread hazelnuts on a baking tray and roast in the oven for 5-7 minutes, until browned. Cool, then grind in a food processor until they are rough powder. Mix with flour, baking powder, salt and lemon zest.
Cream sugar with butter and olive oil until light and fluffy. Beat in 1/3 of the beaten egg, then 2 T of hazelnut/flour mixture. Repeat twice more, then beat in remaining flour mixture, with enough milk to give a soft dropping consistency.
Scrape into cake tin. Bake for 30 to 50 minutes, until firm and an inserted toothpick emerges clean. Cool for several minutes, then turn out onto a wire rack. Serve warm or cold.
What worked: Quite yummy. The hazelnut and lemon flavors were delicate, but present even to my diminished sense of taste. This went extremely well with whipped creme fraiche and sliced strawberries from the farmers' market. Good for breakfast, too.
What didn't: The recipe said to bake at 350 for 45 minutes; I lowered the heat to 325 after 15 minutes and took it out at 35. It was still overdone - that is, not burned, but a bit dry. The strawberries helped counteract that, although had I planned for it to be this dry I would have split it and put strawberries and creme fraiche in the middle.
Will I make this again? I suspect so. We all liked it and it's a nice change of pace from my usual sort of cakes. Definitely a summery sort of cake though, one that should be eaten in CA (or Italy) summer sunlight.
Torta alle Nocciole
No, Piedmontese Hazelnut Cake, silly.
1 1/4 cups shelled hazelnuts
1 1/2 cups white flour
2 tsp baking powder
1/2 tsp salt
grated zest of 1 Meyer lemon
1 cup sugar
6 T butter, softened
3 T olive oil
3 eggs, lightly beaten
3-4 T milk
Heat oven to
Spread hazelnuts on a baking tray and roast in the oven for 5-7 minutes, until browned. Cool, then grind in a food processor until they are rough powder. Mix with flour, baking powder, salt and lemon zest.
Cream sugar with butter and olive oil until light and fluffy. Beat in 1/3 of the beaten egg, then 2 T of hazelnut/flour mixture. Repeat twice more, then beat in remaining flour mixture, with enough milk to give a soft dropping consistency.
Scrape into cake tin. Bake for 30 to 50 minutes, until firm and an inserted toothpick emerges clean. Cool for several minutes, then turn out onto a wire rack. Serve warm or cold.
What worked: Quite yummy. The hazelnut and lemon flavors were delicate, but present even to my diminished sense of taste. This went extremely well with whipped creme fraiche and sliced strawberries from the farmers' market. Good for breakfast, too.
What didn't: The recipe said to bake at 350 for 45 minutes; I lowered the heat to 325 after 15 minutes and took it out at 35. It was still overdone - that is, not burned, but a bit dry. The strawberries helped counteract that, although had I planned for it to be this dry I would have split it and put strawberries and creme fraiche in the middle.
Will I make this again? I suspect so. We all liked it and it's a nice change of pace from my usual sort of cakes. Definitely a summery sort of cake though, one that should be eaten in CA (or Italy) summer sunlight.
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Date: 2005-06-13 05:10 pm (UTC)