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- Dish type
- Sponge cake
- Semolina cake
I made this cake with fresh apricots, but you can also used well drained ones from a tin if they aren't in season (perhaps someone could try it with tinned apricots and tell us how it turns out?). Making the hazelnut brittle yourself is really easy and adds an impressive touch to this gorgeous cake.
9 people made this
- 60g unpeeled hazelnuts, roughly chopped
- 340g caster sugar, divided
- 1 teaspoon vanilla extract
- 250g butter, room temperature
- 1 pinch of salt
- grated zest of 1 lemon
- 6 eggs
- 100g plain flour
- 180g fine semolina
- 1 teaspoon baking powder
- 500g apricots, halved and stones removed
MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min
- Preheat the oven to 170 C / Gas 3. Grease a 23cm springform cake tin.
- Toast the hazelnuts in a dry frying pan over medium heat until they start to give off a nutty aroma, turning them constantly so that they don't burn. Sprinkle 40g of the caster sugar over them and continue to toast them, stirring constantly, until the sugar caramelises. Remove from the heat and set aside.
- Beat 300g sugar, vanilla and butter until light and creamy. Add salt and lemon zest. Add eggs one at a time, beating well after each addition.
- Mix flour, semolina and baking powder; stir into the butter mixture.
- Pour half of the cake mixture into the springform cake tin. Spread the apricot halves over it evenly and sprinkle with the hazelnut brittle. Pour the rest of the mixture over and smooth out with a spatula.
- Bake in the preheated oven for 70 minutes until a skewer comes out clean. If the cake is getting too dark towards the end of the baking time, lay a piece of aluminium foil over it. Leave to cool completely in the tin. Run a knife around the edges and remove the rim from the springform tin to serve.
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
Great taste. Easy to make. A bit weird consistency but maybe I am just not used to semolina.'Anyway probably will do it again.-10 Aug 2013(Review from this site AU | NZ)
Chocolate Hazelnut Cake
1 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth. Let cool slightly.
2 Place the oven rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round cake pan.
3 In a food processor or blender, finely chop the hazelnuts. Set aside 2 tablespoons.
4 In a large bowl, with an electric mixer at medium speed, beat the butter with the sugar until light and fluffy, about 3 minutes. Add the egg yolks and beat until smooth. With a rubber spatula, stir in the chocolate and hazelnuts.
5 In a large clean bowl with clean beaters, whip the egg whites and salt on medium speed until foamy, about 1 minute. Increase the speed to high and beat until soft peaks form, about 5 minutes. With a rubber spatula, gently fold a large spoonful of the whites into the chocolate mixture to lighten it. Then gradually fold in the remainder. Scrape the batter into the prepared pan and smooth the surface. Bake 55 to 60 minutes, or until the cake is firm around the edge but slightly moist in the center.
6 Let cool in the pan for 15 minutes on a wire rack. Then unmold the cake onto a rack, invert onto another rack, and let cool completely rightside up.
7 Prepare the glaze: Bring about 2 inches of water to a simmer in the bottom half of a double boiler or a small saucepan. Place the chocolate and the butter in the top half of the double boiler or in a small heatproof bowl that fits comfortably over the saucepan. Place the bowl over the simmering water. Let stand uncovered until the chocolate is softened. Stir until smooth.
8 Place the cake on a cake rack set over a large piece of wax paper. Pour the glaze over the cake and spread it evenly over the sides and top with a long metal spatula.
9 Sprinkle the remaining 2 tablespoons of chopped nuts around the edge of the cake. Let stand in a cool place until the glaze is set.
10 Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Piedmontese Hazelnut Cake
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round baking pan.
2 In a food processor or blender, finely chop the nuts. Add the flour, baking powder, and salt and pulse just to blend.
3 In a large bowl, with an electric mixer on medium speed, beat the butter until softened. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the nut mixture just until blended.
4 Spread the batter in the prepared pan. Bake 30 minutes or until the cake golden brown and a toothpick inserted in the center comes out clean.
5 Let cool 5 minutes in the pan. Invert the cake onto a cooling rack. Turn the cake right-side up onto another rack and cool completely.
6 Sprinkle with confectioner's sugar. Store covered with an inverted bowl at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Piedmontese Hazelnut Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in this particular case. Anyway, they are my favorite thing.
Makes a lot. It is really not possible to track the exact quantity since a lot of them become stolen, or eaten by the baker herself during the process…
- 1 cup sugar
- 1/3 cup water
- 1/8 tsp cream of tartar
- ½ cup finely ground toasted hazelnuts (or other nuts of your choice)
- Fleur de sel for sprinkling on the cookies
Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.
In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.
Brake the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.
Reline the baking sheet with parchment paper, foil, or a silicone mat. Spread the caramel mixture very thinly inside a round (or any shape, according to your preference) cookie cutter placed on the prepared baking sheet. Gently lift the cookie cutter and repeat until you have 8-10 circles. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Immediately, sprinkle each round with the Fleur de Sel. If you want to shape the cookies, quickly, before the caramel sets, place the cookies on a rolling pin (for example) and let them cool and harden. If the cookies had set before you shaped them return the cookies in the oven for a moment.
Apricot and Lime Polenta Cake
Fills a 20cm (8-inches) round cake pan, about 2cm (0.8 inch) thick
2 fresh apricots, cored & sliced into 24 slices (6 slices for each half)
100g (3.5 oz) butter, soften, plus extra for greasing
100g (3.5 oz) ground almonds (almond meals)
100g (3.5 oz) fine polenta/cornmeal
40g (1.4 oz) self-raising flour, sifted
Syrup ingredients (optional):
1/4 cup lime juice (about 3 small-sized limes)
1. Preheat the oven to 180 degrees Celsius / 356 degrees Fahrenheit. Line the base of your cake pan with baking paper and grease its sides with butter.
2. Whisk the butter and sugar until pale. Add the eggs, one at a time and continue to whisk until resembles double cream consistency.
3. Add ground almonds, lime zest, polenta and self-raising flour into the butter mixture until just mix.
4. Pour the batter into a cake pan, smooth the top and arrange apricot slices on top of the batter.
5. Bake the cake for 30 minutes until the cake tester come out clean. Leave it to cool in the pan.
6. To make the syrup: Boil lime juice and icing sugar in a small pot until the icing sugar is completely dissolved.
To drizzle or not to drizzle? Nigella’s method is prick the top of the cake all over with a cake tester (in her words “a skewer would be too destructive”), and pour the warm syrup over the cake and leave to cool before taking it out of the cake pan. My preference is to drizzle over the slice(s) as I eat rather than soaking the whole cake in syrup. As I have mentioned before, I think the cake is moist so in my opinion, soaking in syrup may make the cake soggy.
A relative of the peach, this sweet, small stone fruit has soft velvety skin and a creamy texture.
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Make your weekend roast really special with creamy leek and apricot stuffing, extra crispy crackling and tender meat
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This low-fat, simple dessert combines tender fruit and fragrant syrup
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A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift
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Make your own layered pork pie using sausages, fruit, chicken fillets and ham with hot water crust pastry - perfect for parties and picnics
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Snack on this oaty bar to stave off hunger pangs. It contains dried fruit, chia, sunflower and sesame seeds, coconut and hemp powder
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Use up that extra fruit and make a delicious pear & dried apricot chutney
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A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard
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A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
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This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
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Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen
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Duck, apricot & pine nut pastilla
This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles.
Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if youɽ baked them in skillets or cake pans, but that's all right.
To test if your pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.
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Apricot Semolina Cake with Hazelnut Brittle recipe - Recipes
A bright, apricot-studded cake that is moist from the almond flour and subtly sweet from the apricots.
Author: Bite-sized thoughts, adapted from an apricot and almond cake on All Recipes.
Original post (with pictures) here.
50g (1/4 cup) non-dairy spread
100g (1/2 cup) white sugar
250ml (1 cup) sweetened apple sauce
1 tsp vanilla essence
1 tsp almond essence
100g (scarce 1 cup) almond meal (ground almonds / almond flour)
100g (scarce 1 cup) spelt flour
3/4 tsp baking powder
200 - 250g apricots, weighed with stones (6-8 pieces of fruit), cored and cut into slices
1. Preheat your oven to 160'C and line a baking tin with non-stick paper (I used a square tin but round would work well too).
2. In a large mixing bowl, beat together the non-dairy spread and sugar until starting to cream. Add the apple sauce and vanilla and almond essences and beat until light and creamy.
3. Stir the almond meal, spelt flour and baking powder into the sugar mixture and stir to incorporate. Fold in approximately half of the apricot pieces, and then transfer to your prepared cake tin.
4. Top with the remaining apricots and bake for 30 to 40 minutes, checking after 30 minutes (I checked mine after 35 minutes and the edges were a little too brown, although that was with a square tin). The top should be golden and a skewer should come out clean.
5. Allow to cool in the pan before turning out to continue cooling.
2 tbs soft butter
2 tbsp fine dry white bread crumbs (best bread crumbs are made out of dry baguette bread let it dry and grate it)
6 egg yolks
3/4 cup sugar
1 tsp finely lemon zest (use organic lemons, grate the skin fine)
1 tbsp fresh lemon juice
1 cup semolina (not the quick cooking type)
1/2 cup blanched almonds, or ground almonds
6 egg whites
Apricot or raspberry jam
– Take an 8 inch spring form and spread the soft butter on it.
– Pour in the bread crumbs and tip the pan from side to side to spread them evenly as possible.
– Invert the pan and remove carefully any excess of bread crumbs.
– Preheat oven to 350 F degrees.
Make the Batter
– Using a hand mixer beat the egg yolks, sugar, lemon peel and lemon juice at high speed for about 5 minutes, or until the dough is thick and lemon colored.
– Add the semolina, beat on medium speed for another 10 minutes or until batter is thick enough to fall back like a ribbon when the beater will be lifted up (if you don’t use a hand mixer you need to whisk the batter for at least 20 minutes).
– Add the almond flour.
– In a separate bowl beat the egg white until it is firm (until it forms firm peaks on the beater when lifted up).
– By using a baking spatula, mix in the egg white very carefully into the batter (don’t stir it in, it is done with an under-and-over cutting motion).
– Pour the batter into the form, spread it evenly and bake it in the middle of the oven for 45 minutes until the top is slightly brown. Do the test with a pointed knife or fork. Poke into the cake, and if no batter sticks on the knife the cake is done.
– Let the cake cool off for some minutes before you place it onto a baking rack so it can cool off completely.
Make the Rum Glaze
2 1/4 cups powdered sugar
1 egg white
2 tbsp rum or rum flavor
1 tbsp lemon juice
– Mix sugar, egg white, rum and lemon juice, and beat it until you get a smooth cream (thick as heavy cream).
If it is too thin mix in some more powdered sugar.
Back to the cake
– With a long sharp knife cut the cake into 2 layers (horizontal), place the bottom layer on a serving plate and spread generously apricot or raspberry jam on it.
– Gently set the second layer on it and coat it with the rum glaze.
– You can fill the cake with different fruit too.