Hazelnut Cake
This delicious hazelnut and ricotta cake is a delightful treat that combines the nuttiness of hazelnuts with the creamy richness of ricotta cheese. A soft and moist cake with a hint of lemon, topped with a glossy apricot jam glaze and decadent bitter chocolate shavings. Each bite is a perfect balance of flavors that will leave you wanting more. Serve this cake with a dollop of sweetened mascarpone cream for an extra touch of indulgence.
— Constant Cookbook
Ingredients
- 200g/7oz butter
- 55g/2oz plain flour
- 250g/9oz caster sugar
- 8 large eggs
- 250g/9oz hazelnuts
- 250g/9oz ricotta
- 4 tsp lemon
- 12 tbsp apricot jam
- 2 tbsp water, to mix with jam
- bitter chocolate
- mascarpone
- icing sugar
Instructions
- Preheat the oven at 180C/350F/Gas 4.
- Grease and flour a round shallow 25cm/10in non-stick cake tin.
- In a large bowl beat the butter and half of the sugar. Add the egg yolks and continue to beat until light and fluffy. Fold in the sieved flour.
- In a separate bowl beat the ricotta lightly with a fork, add the ground hazelnuts and lemon peel. Add this to the egg and flour mixture.
- In another bowl whisk the egg whites until stiff. Fold in the remainder of the sugar. Fold in the ricotta mixture very carefully.
- Pour the mixture into the greased and floured cake tin and bake for 30-40 minutes. Allow to cool, remove from the tin and place on a plate.
- To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you get a smooth, fairly runny consistency.
- Brush over the top of the cake and sprinkle with the grated chocolate.
- Serve with sweetened mascarpone cream if desired.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 12
Comments
No comments found.