4 Dec 2013

Hazelnut Cake

A lot of egg yolks is used when traditional ice cream is made. So, what to do with the egg whites which are left over? One alternative is this Nigella Lawson’s hazelnut cake, where you can use as many as 8 egg whites. Seven small/medium size egg yolks can easily be used when making vanilla ice cream. And the cat hanging aroud in the kitchen definitely deserves one.

The following recipe is a combination of recipes I found in web sites How to eat, Nigella style – now in India and The new Nigella

8 egg whites
0,5 tsp salt
250 g hazelnuts
300 g sugar
85 g flour

Preheat the oven to 175 degrees celsius. Spread the hazelnuts over a baking sheet and bake them for about 12 – 15 minutes, until they are golden and their skins begin to crack. Wrap the warm nuts in an old kitcen towel and rub them to loosen the skins. The nuts are quite clean after rubbing but you can finish the work with your fingers. 

Then place the nuts in a food processor along with the sugar and grind into dust (mine was quite coarse).

Whisk the egg whites with 0,5 tsp salt into stiff peaks. Fold the hazelnut-sugar mixture into the egg whites. Sift the flour into the mixture gently folding.

Pour the mixture into a buttered cake tin and bake for about 45-50 minutes at 175 C.

I don’t know if my cake raised enough, but I think it is a nice firm cake, easy to cut, nice to eat and it tastes delicious!

1. Rubbed hazelnuts, 2. Hazelnut-sugar mixture, 3. Folding hazelnuts into the egg whites, 4. The Cake!

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