A dacquoise is a meringue which has ground nuts incorporated into it. I chose hazelnuts and added dark chocolate and sour cherries as well. Preheat your oven to 190ºC (375ºF) and line a springform cake tin. Bring 6 egg whites to room temperature. Meanwhile, toast 130g (4½ oz) of hazelnuts. Cool them and blitz them…… Continue reading hazelnut dacquoise cake
Tag: hazelnuts
fennel and broad bean salad
A pale but delicious salad of fresh fennel, broad beans, hazelnuts and feta. Finely slice a large fennel bulb lengthways and put the slices in a bowl. Place 100g (3½ oz) of frozen broad beans in a small bowl and cover them in boiling water for 1 minute. Drain, refresh and add to the fennel. Dress…… Continue reading fennel and broad bean salad
hazelnut, ricotta and chocolate cake
Here’s another cake from Yotam Ottolenghi and Helen Goh’s SWEET. Instead of mini cakes with chocolate ganache I opted for one 6″ cake and kept it plain. This cake performs a balancing act between hazelnut cake and baked ricotta cake. With little dots of dark chocolate throughout it’s dense, super moist and keeps incredibly well.…… Continue reading hazelnut, ricotta and chocolate cake
hazelnut, apricot and mascarpone layer cake
I saved this recipe so long ago that I’ve forgotten where I found it. I’m glad I finally made it. The hazelnut cake was a little chewy and meringue-like and the combination of flavours was wonderful. It looked good too! I made the four layers of this cake in two 15.25cm (6″) cake tins. To make…… Continue reading hazelnut, apricot and mascarpone layer cake
hazelnut cake
Italian in style and dotted with pieces of dark chocolate this cake is glazed with an apricot jam. Perfect for afternoon tea! Preheat your oven to 180ºC (350ºF). Grease a spring-form cake tin and line the bottom with baking paper. In the mixer, cream 100g (3½ oz) of butter and ¾ of a cup of sugar until light and…… Continue reading hazelnut cake
hazelnut caramel cake
This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa. Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½…… Continue reading hazelnut caramel cake
butternut ravioli
Filled with a sweet and savoury butternut filling, this pasta is enhanced with crisp sage, golden hazelnuts and butter. Cut the butternut pumpkin into large wedges and place in a baking dish with 1 finely diced red onion. Season with salt, freshly ground black pepper, a grating of fresh nutmeg and some dried chilli flakes to taste.…… Continue reading butternut ravioli
banana hazelnut loaf
Another delicious variation on a classic, this loaf is not too sweet and can be toasted for a great breakfast. Whip 125g (4½ oz) of butter and 100g (3½ oz) of honey then add 3 large or 4 small eggs one at a time. Add 4 ripe mashed bananas, 100g (3½ oz) of hazelnut meal and…… Continue reading banana hazelnut loaf
pumpkin wedges + grilled zucchini salad
Butternut pumpkin wedges served with sour cream and a zucchini hazelnut salad with blue cheese. Both of these vegetarian delights were inspired by and adapted from Yotam Ottolenghi recipes. Preheat your oven to 200ºC (390ºF). Peel and slice a small butternut pumpkin into thin wedges and lay them onto a baking sheet. Combine 50g (1¾ oz) of…… Continue reading pumpkin wedges + grilled zucchini salad
flourless hazelnut pear cake
Moist and quite dense, this cake is not too sweet and has a flavour reminiscent of poppy seeds. Preheat your oven to 180C (350F). In a food processor mix ¾ of a cup of sugar, ¼ of a cup of brown sugar, 100g (3½ oz) of butter and 3 large eggs. Add 485g (17 oz) of hazelnut meal,…… Continue reading flourless hazelnut pear cake
michelle picker cooks 