Hazelnut Cake

Jeremy Lee’s king of puddings column in the Guardian’s cook supplement had become a highlight of my Saturday, much mourned since its disappearance when the supplement metamorphosed into Feast recently. I haven’t actually cooked his recipes that often (lest I lose all semblance of a waistline), just salivated over how delicious and comforting they sounded. However this cake sounded just too tempting to be savoured only in the mind.

I made a smaller cake than the original (which used 5 eggs rather than 3 – just scale up if you have more cake-lovers to feed). I used a big bag of excellent toasted and ground hazelnuts, found in the kosher section of my supermarket (alas they only have them around passover, but I stock up), rather than roasting and grinding them myself. This only takes a little longer, though, and the taste will be even better, so don’t worry if you can’t find ground hazelnuts.  As suggested, I served it with cream; raspberries or some lightly stewed plums would be great alongside it too if you want to serve it for pudding.

This cake is simpler to make than our much loved hazelnut and raspberry birthday cake, or this hazelnut cake, making it suitable for less momentous celebrations: small triumphs or a weekend treat.

210g hazelnuts, whole or ground
3 eggs, separated
120g caster sugar, plus 1 dstsp
60g butter
zest of 1/2 lemon

Heat the oven to 170° C. If you are using whole hazelnuts, put them on a baking tray and toast in the oven for 5-10 minutes (keep a close eye on them) until they are brown and the skins are coming off. Tip into a clean tea towel and rub off as much of the skins as possible, then grind to a coarse meal in a food processor.

Line an 18cm cake tin (or similar) with baking parchment. Melt the butter in a small pan.

Separate the eggs and beat the 120g sugar into the yolk using a wire whisk, until they are pale and foamy, stopping when you can write your initial with the trail from the whisk. Using a clean whisk, beat the egg whites until they are stiff, then add the extra dessertspoon of sugar and beat again.

Fold one third of the egg whites into the yolk mixture, then add half the hazelnuts, amalgamating them lightly and swiftly. I use a large silicone spatula for this, which makes easy work of incorporating all the mixture. Follow this with another third of egg whites, and the rest of the hazelnuts. Finally fold in the last of the egg whites, the melted butter and lemon zest until all is amalgamated.

Pour into the prepared tin and bake in the pre-heated oven for around 30 minutes. Use a wooden skewer to check that it is done before turning out onto a wire rack to cool. Allegedly, it will keep for a couple of days in a tin…

3 thoughts on “Hazelnut Cake

  1. This sounds wonderful! For a variant look at Deb Perelman’s “Smitten Kitchen Cookbook”. The chocolate hazelnut crêpe cake recipe may take three days to prepare but it is really, really worth it.

    Like

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