Hazelnut Cake
- May 19, 2018
- 1 min read
After reading through The Guardian newspapers food section i noticed a particulary appetising recipe for a hazelnut toffee cake. It immediately caught my eye and decided to make it.
It was super delicious, it had the rich date flavour, the crunchy hazelnut chunks and a sweet praline topping!
Ingredients
Cake:
-350g dates, pitted and chopped
-150g hazelnuts
-3 eggs
-1 tsp vanilla extract
-50g caster sugar
-50g brown sugar
-200g oil
-140g plain flour
-2 tsp baking powder
-1 tsp salt
-100g plain yogurt
Praline topping:
-50g hazelnuts
-50g water
-200g caster sugar
Method
Heat the oven to 160C and grease two 18cm cake tins with butter and line with parchment paper. Mix the dates and nuts in a bowl and set aside.
Using an electric mixer; whisk together the eggs, vanilla and sugars until light and fluffy.Keep whisking and slowly drizzle in the oil.
In another bowl, whisk the flour, baking soda and salt. Add this to the egg mixture and whisk to combine. Whisk in the yogurt, then fold in the dates and hazelnuts.
Divide the mix between the tins and bake for 35-45 minutes. Leave to cool in the tins.
To make the topping, line a baking tray with parchment and spread the hazelnuts on the tray. Put the water in a small, heavy bottomed saucepan and sprinkle in the sugar. Bring to the boil and, just as the sugar starts to caramelise, pour half over the hazelnuts.
Leave to cool and harden, then break into shards.
To make the icin
g mix 4tbsp of water to the remaining caramel mixture and add 300g of icing sugar until the consistency of soft butter cream. Spread the icing on the cooled cakes and top with shards of praline.
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