Firstly apologies for the lack of post over the last few days but apparently there is a technical problem in Dublin somewhere and my Internet has been cut off, albeit temporarily ... not convenient to say the least. I have in the interim been experimenting with various cake recipes. The cake below is a pure hazelnut cake, but I think that my oven thermostat and the dial are at odds with each other, as the cake was over-cooked on the outside and slightly undercooked on the inside ... I think an oven thermometer is required.
This is a recipe for a really nice, 'any time of the day' kind of fruit cake and it is especially nice eaten with warm summer fruits. I made apricots but you could use stewed berries or poached pears. It also contains my flavour of the month nut, the hazelnut! I love the colour of the apricots with this as they complement the golden top and sings of summer.
You will need:
250g caster sugar
100g plain flour
100g plain flour
1 lemon, unwaxed, zest and juice
75g ground hazelnuts
100g unsulphured apricots (dark brown in colour)
4 large free range eggs, lightly beaten
Set the oven at 180 and line the base of a 23" with greaseproof paper
Combine the butter and sugar and beat in the mixer until it is light and creamy. Mix the flour and the hazelnuts. Whizz the dried apricot until they are very finely chopped.
Add the lightly beaten eggs to the butter and sugar gradually with the mixer on a low speed.
Add the zest of the lemon. Turn off the mixer and add about a quarter of the flour/hazelnut mix.
Mix slowly until it is incorporated. Repeat the process adding another quarter of the flour/hazelnut, turning the mixer off while you do so. Lastly add the lemon juice and the apricots and mix slowly for a few minutes until combined.
Back to Dublin tomorrow and a short holiday to Berlin next week (sans enfants) ... back soon!