CARAMEL-DIPPED HAZELNUT SPIKES
This sugar garnish creates a wow factor on any dessert and is a great way to give the art of sugar confections a try.
Provided by Laura Kanya
Categories Healthy Hazelnut Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Prepare an ice bath and place next to the stove. Place a heavy cutting board at the edge of the counter with a piece of parchment or newspaper on the floor directly below. Insert a long wooden skewer in each hazelnut.
- Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Place a small metal bowl over the top to prevent crystals from forming. Boil until thickened and medium amber in color, about 12 minutes.
- Place the pan in the ice bath to thicken the caramel, about 3 minutes. Working quickly, dip each hazelnut into the caramel: if it's cool enough, it will form a thick string that will drip down from the hazelnut. Place the end of the skewer under the cutting board to hold it in place so the drip can harden.
- When the caramel has cooled, use scissors to trim the end, if desired. Remove the nuts from the skewers. If it's humid, serve immediately; otherwise, they can hold for up to 3 hours.
HAZELNUT LATTE CAKE
Give coffee cake the ultimate upgrade - layer with chocolate hazelnut frosting, add a creamy topping and sprinkle with crushed nuts
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Generously butter two 20cm sandwich tins (ideally about 4.5cm deep or deeper) and line the bases with baking parchment. Put the hazelnuts into a food processor with 2 tbsp of the sugar, then pulse until finely chopped. Don't expect them to go as fine as ground almonds and avoid over-processing, as this can make the nuts greasy.
- Put the butter, milk and coffee powder into a small pan and heat gently until the butter has melted. Set aside.
- Now start the sponge. Crack the eggs into the bowl of a tabletop mixer, add the rest of the sugar and beat for 5-10 mins (or beat with an electric hand mixer in a large deep bowl for 15-20 mins) or until thick and billowy, and the mixture leaves a trail that holds for a couple of seconds. It is really important that the mixture has thickened, almost doubling in size, in order to achieve a light sponge.
- Mix the cornflour, plain flour and 1/2 tsp salt, and sift onto the whisked mixture. Using a large metal spoon, fold in very carefully. Sprinkle in the ground nuts, then fold these in too. Pour the warm milk mix around the edge of the bowl, and fold this in. Don't rush the folding, and continue with a light lifting and cutting motion until ribbons of liquid stop appearing. Divide the batter between the tins, then bake for 25 mins until risen to the middle and a burnished gold.
- Loosen the sides of the cakes with a palette knife, then cool in the tins on a rack for 20 mins (the cakes will level off, and possibly go a bit wrinkly, but that's normal). Carefully remove from the tins and cool, paper-side down.
- Make the syrup and the frosting while you wait. Put the sugar and 4 tbsp water into a small pan. Bring to the boil and leave for 1 min then take off the heat. Stir in the coffee and alcohol. Beat the mascarpone, hazelnut chocolate spread and coffee together with a wooden spoon, until silky and even.
- To assemble, cut the cold cakes horizontally across the middle, using a long serrated knife. With a pastry brush, dampen the cut surfaces all over with the syrup. Use it all. Put one cake layer onto a plate or stand, cut-side up. Spoon on 3 generous dollops of the frosting, then spread to the edges with a palette knife. The frosting should be about 5mm deep. Repeat with the next two layers. When you come to the final layer, place it cut-side down, so that the top of the cake is smooth. Paddle the rest of the frosting over the top and sides of the cake. The layer on the top can be thin. Clean the knife then use it to press a neat ring of nuts into the frosting on the side of the cake. Brush any excess away.
- For the topping, put 3 tbsp of the cream, 1 tsp icing sugar and 1 tbsp milk into a small bowl. Put the rest of the cream, milk and sugar, plus most of the dissolved coffee into a larger bowl. Whip the white cream, then the coffee cream, until they look like soft cappuccino froth, thick but still able to flow from a spoon. Pour most of the coffee cream onto the cake and push it out to cover the top. Whisk a little more coffee into what is left, so that it turns a few shades darker.
- To decorate with a characteristic latte 'tree' shape, load a pointy teaspoon with a little of the white cream. Start at the base of the tree, just right of the centre of the cake. Push the spoon into the coffee cream and let the white cream flow slowly. As it flows, drag the spoon then pull it gently away, to make a leaf-like shape. Repeat with more white cream on the left to make another leaf, then repeat 3-4 times, working up the cake top graduating from large to small leaves. Use the same technique to sweep a couple of arc shapes around the edge of the pattern.
- Use the dark cream to add detail to each leaf - you can paint this on with the tip of a teaspoon or a clean cocktail stick. Use a cocktail stick to drag the points of each leaf up and outwards. Draw a line down from the top of the 'tree' to the bottom to finish. The cake will keep for up to 2 days. Loosely cover any cut edges but avoid covering the cake directly as you could damage the decoration. Serve from the fridge or at cool room temperature.
Nutrition Facts : Calories 544 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
GERMAN HAZELNUT CAKE
An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together the sugar, eggs and flavouring and set aside.
- In another bowl, cream the butter and gradually add it to the sugar mixture.
- Mix the flour, baking powder and ground nuts together.
- Add it to the sugar and butter mixture a spoonful at a time.
- Fold in the chocolate.
- Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
- Bake in preheated oven for 50 to 65 minutes.
- Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
- Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
- Dust the cooled cake with icing sugar.
Nutrition Facts : Calories 568, Fat 41, SaturatedFat 16.5, Cholesterol 129.3, Sodium 321.4, Carbohydrate 45.7, Fiber 4, Sugar 21.1, Protein 9.8
CHERRY AND HAZELNUT COFFEE CAKE
Pairs with Pikes Place Roast. A quick-to-prepare coffee cake gets a Pacific Northwest spin with the addition of dried cherries and hazelnuts.
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
- 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
- 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.
COFFEE COFFEE CAKE
Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen.
Provided by Kitchen__Princess
Categories Dessert
Time 31m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour a 10 inch fluted tube pan.
- In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
- Add eggs; whisk until combined.
- In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
- Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
- Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
- Cool in pan on wire rack for 20 minutes.
- Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
- Cool for 30 minutes. Brush again with syrup.
- Sprinkle with the 1/4 cup hazelnuts.
- Serve cake warm with remaining syrup.
CHOCOLATE HAZELNUT CAKE
We made this as a birthday cake for Italy, which celebrated the 150th anniversary of its unification in 2011. Gianduia is a speciality of the Piedmont region and it's a mixture of ground hazelnuts and chocolate.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
- Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
- Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
- Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
- Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
- Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
- In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
- Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
- Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
- Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
- When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.
CRANBERRY-HAZELNUT COFFEE CAKE
A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.
Provided by MISSHEPESHU
Categories Desserts Cakes Spice Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
- Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 57.2 g, Cholesterol 94 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.2 g, Sodium 283.3 mg, Sugar 39.5 g
ITALIAN CHOCOLATE HAZELNUT CAKE
This gluten free Italian Chocolate Hazelnut Cake recipe is made from scratch. It's topped with frosting made with Frangelico and coffee!
Provided by Christine Rooney
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease an 8 inch round cake pan (can use a 9 inch round cake pan if that's what you have) with butter. Coat the pan with some gluten free flour blend to prevent sticking.
- Place 1/2 cup of unsalted hazelnuts in a food processor and pulse until they are finely ground. Alternately, you can place the hazelnuts in a plastic Ziploc bag and pound with a rolling pin if you don't have a food processor.
- In a mixing bowl, combine 1 scant cup gluten free flour blend (this equals 120 grams and can be measured with a kitchen scale), ½ cup finely chopped hazelnuts, 2 tsp. baking powder, and ¼ tsp. kosher salt. Mix all of these ingredients together.
- In a separate bowl, cream 4 Tbsp. of room temperature unsalted butter and 1 cup of sugar using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until the mixture is light and fluffy.
- Add 2 eggs to the butter and sugar mixture one at a time, mixing until the mixture is light and fluffy after each egg is added.
- Fold the flour mixture into the egg mixture a little at a time. Add some of the flour, mix together, and repeat until it is completely combined. The batter is thick and dense.
- Spread the batter evenly in pan and bake for 35 minutes or until toothpick comes out clear. Remove from oven and allow to cool completely.
- Brew one cup of coffee or espresso and allow to cool.
- Heat a small amount of water in a double boiler (the water should be hot, but not boiling). Place 2 oz. of semisweet baking chocolate in the boiler and allow to melt, stirring the chocolate with a spatula to prevent burning.
- Add 1 ½ Tbsp. unsalted butter to the chocolate and stir until the butter has melted and incorporated into the chocolate. Pour the chocolate mixture into a bowl and allow to cool.
- Once the chocolate has cooled, beat the mixture with a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until smooth. This may take a few minutes.
- Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico liqueur to the mixture. Continue to beat with a mixer until it is spreadable.
- Remove cake from pan and place on a cake platter or large plate (you may need to run knife along sides of pan to remove). Spread the chocolate frosting evenly over the top of the cooled cake.
- Add 1/2 cup roughly chopped unsalted hazelnuts on top of the cake.
Nutrition Facts : Calories 323 kcal, ServingSize 2 cups, Carbohydrate 32 g, Protein 4 g, Fat 21 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 63 mg, Sodium 208 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 8 g
COFFEE, CARDAMOM AND HAZELNUT CAKE
Cookery assistant Georgie "Coffee cake has been a long-standing tradition in my family, and there is always a coffee cake at every special occasion. As a child, I obviously wasn't allowed to drink real coffee so Mum would use Camp Chicory & Coffee Essence in baking instead."
Categories American Mother's Day baking
Time 1h35m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round, loose-bottomed, deep cake tin and line with baking parchment. For the cake, using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine.
- Using a freestanding mixer or handheld electric whisk, beat butter and sugar until pale and fluffy. Gradually beat in eggs (if mixture looks as if it's curdling, mix in a few tbsp of the flour). Whisk in espresso/coffee.
- Sift in flour and add ground cardamom and hazelnuts. Fold in with a large metal spoon. Scrape into prepared tin, level gently and bake for 55-60min, or until a skewer inserted into the centre comes out clean. Cool in tin for 5min, then transfer to a cooling rack to cool completely.
- Meanwhile, make the coffee syrup. Heat espresso/coffee, sugar and 50ml water in a small pan over low heat, stirring until sugar dissolves. Increase heat and bubble until syrupy, about 5min. Set aside to cool.
- For the icing, beat butter using a freestanding mixer or handheld electric whisk until pale and fluffy. Sift in the icing sugar and whisk on a low speed until combined. Add the espresso/coffee and mix to combine.
- Cut the cooled cake in half horizontally. Use 1/3 of the icing to sandwich the halves back together and place cake on a cake stand or serving plate. Spread remaining icing over the top, drizzle over coffee syrup and scatter over the roasted hazelnuts. Serve in slices.
Nutrition Facts : Calories 537 calories
MOCHA-HAZELNUT GLAZED ANGEL FOOD CAKE
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. -Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended., Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners' sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA HAZELNUT CAKE
A proper teatime cake - dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h25m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.
- Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don't worry if the mixture curdles, it won't affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.
- Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
- To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.
- Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.
Nutrition Facts : Calories 492 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
COFFEE, HAZELNUT AND RASPBERRY TORTE
Steps:
- For filling:
- Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
- For frosting:
- Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
- Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
- Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
- Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
- Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
- Garnish torte with fresh berries, if desired. Cut into wedges and serve.
CHOCOLATE-HAZELNUT COFFEE CAKE WITH HAZELNUT-CORNFLAKE CRUMBS
Use chopped hazelnuts in the crumb topping and sneak a chocolate-hazelnut spread into the cake for a hazelnut-lover's delight.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.
HAZELNUT COFFEE CAKE
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Paleo Refined Sugar Free SCD Legal
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8 inch square baking dish with tin foil or parchment paper.
- In a food processor add the hazelnuts and almond flour and blend until its all of a similar fine flour like texture. Transfer the mixture to a bowl and stir in the eggs, baking soda, vanilla extract, honey, ground coffee and melted coconut oil and mix until well combined
- Pour the mixture into the lined baking dish. If topping with hazelnuts, evenly scatter them over the top of the batter.
- Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
- If topping with icing in a food processor or blender combine all of the ingredients for the icing and blend until smooth, you may need to add a splash of almond milk or water to get it really smooth.
- Once the coffee cake has completely cooled, evenly top with the icing and serve.
DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE
The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.
Provided by Yotam Ottolenghi
Categories cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
- Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
- Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
- Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
- Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
- Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
- Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
- When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)
More about "hazelnut coffee cake food"
HAZELNUT COFFEE CAKE - FED & FIT - FED AND FIT
From fedandfit.com
5/5 (1)Total Time 45 minsServings 9Calories 386 per serving
- Add all the dry cake batter ingredients (to include hazelnut flour, arrowroot flour, coconut sugar, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
- In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
- Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
DEVIL'S FOOD CAKE WITH HAZELNUT CRUNCH RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (85)Servings 12-16
- Preheat oven to 350°. Coat the bottom and sides of cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; spray paper.
- Sift cake flour, cocoa powder, baking soda, salt, and baking powder into a medium bowl; set aside. Dissolve espresso powder in hot coffee in a medium bowl and whisk in buttermilk; set aside.
- Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions and scraping down sides of bowl as needed. Beat in egg yolk and vanilla. Beat on high speed until doubled in volume and very light and fluffy, about 3 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
- With mixer on low speed, beat in flour mixture in 3 additions, alternating with coffee mixture in 2 additions, beginning and ending with dry ingredients. With mixer running, drizzle in chocolate and mix until just blended. Divide batter evenly among cake pans; smooth tops.
HAZELNUT COFFEE CAKE - CARROT & CRUMB
From carrotandcrumb.com
Estimated Reading Time 2 mins
VEGAN HAZELNUT TORTE - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.7/5 (43)Category DessertCuisine AmericanTotal Time 2 hrs
- Place 2 cups of whole hazelnuts on a baking sheet in an even layer. Bake for 10 to 12 minutes on the same rack, if possible, until the skins are very cracked and much darker in color. If roasting on the middle and bottom racks of the oven, be sure to swap the baking sheets half way through the back time. Let the hazelnuts cool completely. If you try to pulse them while still warm you will end up with hazelnut butter and not a flour/meal.
- In batches, lay out hazelnuts onto a clean tea towel. Gather the towel over the nuts and rub together with your hands. The skins will peel right off. If they don't, they probably aren't roasted enough so place them back in the oven. You want to get as much of the skin off as possible, but some remnants are fine. They make the cake bitter if not removed and roasted.
- Place cleaned hazelnuts into a food processor and whiz into a fine meal. You will have just over 2 cups ground. You'll use the excess amount to dust the top of the finished cake!
MOCHA AND HAZELNUT CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Caramel RecipesCuisine British RecipesCalories 703 per serving
- Grease 2 x 20cm x 4cm deep round cake tins and line with baking paper. Preheat the oven to 180°C/fan160°C/gas 4. Lay the hazelnuts in a single layer on a large baking tray and roast for 15-20 minutes, until toasted. Cool. Finely chop or pulse in a food processor and set aside. Leave the oven on.
- Make the sponges. Use an electric hand whisk to beat the butter and caster sugar in a large bowl for a few minutes until light and fluffy. Beat in the eggs 1 at a time. Sift in the flour and baking powder, then fold through gently with a large metal spoon until just combined – you want it light and airy. Fold in the coffee and half the nuts. Divide between the 2 sponge tins, gently level the surfaces and bake for 30-35 minutes, until firm and risen. Remove and allow to cool in the tins on a wire rack for 20 minutes. Carefully turn out the sponges and allow to cool completely.
- Meanwhile, make the butter icing. In a large bowl, beat the butter and sugar until pale and fluffy. Sift in the cocoa powder and fold in, along with the remaining chopped nuts.
- When the sponges are cold, place 1 upside-down on a serving plate. Cover with half of the butter icing. Top with the other sponge and spread the remaining butter icing over the top. If you want to be a bit decorative, you could stud the cake with whole blanched hazelnuts around the top and/or shavings of plain chocolate.
HAZELNUT FIG CAKE - JAVACUPCAKE - FOOD. FARMING. FRIENDS.
From javacupcake.com
Reviews 5Estimated Reading Time 5 minsServings 12Total Time 1 hr 25 mins
- Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
HAZELNUT & CARAMEL COFFEE CAKE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
Reviews 4Calories 958 per servingCategory Dessert
- Prepare the hazelnut meringue layers first; these can be prepared up to 3 days ahead of time. Preheat the oven to 230F/110C. On the back of a large sheet of parchment paper, trace two, 7-inch circles for; one for each layer. Also, prepare a large pastry bag tipped with a round or star tip. Into a super clean mixing bowl, add the egg whites, cream of tartar and granulated sugar. Whisk on low-medium speed for 2 to 3 minutes, until sugar crystals are dissolved, then increase speed to high and whisk for 6 to 8 minutes, until stiff peaks form. Meringue should be thick, glossy and hold its shape very well. Next, fold in the chopped hazelnut and hazelnut extract.
- Transfer the meringue into the prepare pastry bag and pipe two even layers onto the prepare paper, about 1-inch thick. Pipe dollops with any remaining meringue. Bake the meringue in the preheated oven for 3 hours; when done, the meringue will sound hollow when tapped on top. Turn the oven off and leave the oven door closed and allow the meringue to cool completely; overnight or for at least 3 to 4 hours.
- Next, prepare the coffee cake layers. Preheat the oven to 350F/177C and prepare three, 8-inch (20-cm) cake pans - line the bottoms with parchment paper and spray the sides with a baking spray. Place the softened butter and sugar into a mixer bowl and whisk for 3 to 4 minutes, scraping down the sides of the mixing bowl often, until the butter is light and fluffy. Next, add the eggs and vanilla and whisk again for 3 to 4 minutes, until smooth. Heat the milk in a the microwave for about 1 minute, then add the instant coffee. Stir until the coffee is dissolved, then pour the milk into the cake batter but do not mix.
- In a separate bowl, combine the dry ingredients: sifted flour, baking powder and salt. Add the flour to the cake batter and stir just until the flour is incorporated; do not over-mix. Divide the cake batter evenly between the 3 pans and level the batter with an off-set spatula. Bake the layers in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely on a wire rack. Once cooled completely, use a long serrated knife to level off the tops.
CHOCOLATE AND COFFEE-HAZELNUT MERINGUE CAKE - FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrsServings 8
- Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper.
- In a heatproof large bowl set over a medium saucepan of simmering water, heat 1/2 cup of the cream with the coffee extract until hot. In a medium bowl, whisk the egg yolks. Very gradually whisk the hot cream mixture into the yolks, then add the mixture to the large bowl and cook over the simmering water, stirring constantly, until the custard is hot and slightly thickened, about 7 minutes. Fold in both chocolates and a generous pinch of salt and let stand over the simmering water until the chocolate is nearly melted, about 3 minutes. Remove from the heat and stir gently until smooth. Let cool.
MAPLE-HAZELNUT COFFEE CAKE RECIPE - EATINGWELL
From eatingwell.com
4/5 (3)Total Time 1 hr 10 minsCategory Christmas Cake RecipesCalories 322 per serving
- To make crumb topping: Combine 1 1/2 cups flour, 2/3 cup brown sugar, hazelnuts, apple juice concentrate, 1 tablespoon oil, cinnamon and salt in a food processor. Pulse until crumbly. Add 1/4 cup maple syrup and pulse until combined. Set aside.
- To make cake: Preheat oven to 325 degrees F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.
- Whisk egg, egg white and 2/3 cup brown sugar in a medium bowl until smooth. Add yogurt, fruit-based fat replacement (or applesauce), 1/4 cup maple syrup, 2 tablespoons oil and vanilla; whisk until smooth.
GERMAN HAZELNUT CAKE - NUSSKUCHEN ⋆ MY GERMAN RECIPES
From mygerman.recipes
5/5 (1)Category Afternoon CoffeeCuisine GermanTotal Time 1 hr 25 mins
- Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before.
- Add the egg yolk (or the whole egg if you decided not to separate them) one by one and stir inbetween for about 1 minute.
HAZELNUT COFFEE CAKE (VEGAN AND GLUTEN-FREE) | RAINBOW IN ...
From rainbowinmykitchen.com
Category DessertEstimated Reading Time 7 mins
- Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth.
- Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave and blend on high speed until the mixture becomes smooth and creamy.
THE BEST FERRERO ROCHER CAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 85Calories 760 per servingCategory Dessert
- Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
- Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
- Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
- Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
HAZELNUT COFFEE CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 2 mins
EASY CHOCOLATE HAZELNUT COFFEE CAKE SUNDAES WITH ICE CREAM ...
From more.ctv.ca
Category DessertTotal Time 33 mins
HAZELNUT CAKE - RICARDO CUISINE
From ricardocuisine.com
4/5 (9)Category DessertsServings 8-10Total Time 1 hr 5 mins
HAZELNUT CHOCOLATE CAKE RECIPE FROM PIEDMONT, ITALY (TORTA ...
From christinascucina.com
4.7/5 (9)Servings 12Cuisine ItalianCategory Cakes & Pies
HAZELNUT CHOCOLATE CAKE WITH COFFEE BUTTERCREAM ...
From shadow.affsdiary.com
Estimated Reading Time 2 mins
HAZELNUT PEAR CARDAMOM SWIRL COFFEE CAKE RECIPE - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 1 min
HAZELNUT CAKE: THE 3-MICHELIN STAR CHEF'S RECIPE - LA ...
From lacucinaitaliana.com
Author Margo SchachterEstimated Reading Time 4 mins
HAZELNUT CAKE RECIPE : SBS FOOD
From sbs.com.au
3.1/5 (183)Servings 12-14Cuisine DutchCategory Dessert
CHOCOLATE NUTELLA CAKE WITH ROASTED HAZELNUTS | TRAFIQ ...
From trafiq.ca
Availability In stock
COFFEE COFFEE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
Servings 12Total Time 3 hrsCategory Breakfast Sweets, Cakes, Desserts
AMAZON.COM : HAZELNUT COFFEE CAKE COFFEE, GROUND, 1 LB ...
From amazon.com
3.1/5 (23)Flavor HazelnutBrand Sweet SunriseItem Form Ground
HAZELNUT COFFEE CAKE : VEGAN_FOOD
From reddit.com
HAZELNUT COFFEE CAKE - DIMITRAS DISHES
From dimitrasdishes.com
HAZELNUT COFFEE CAKE : VEGAN_FOOD
From reddit.com
COFFEE HAZELNUT CAKE WITH MARSALA DATES | FOOD TO LOVE
From foodtolove.co.nz
COFFEE AND HAZELNUT CREAM CAKE - IL GLOBO
From ilglobo.com
CRANBERRY HAZELNUT COFFEE CAKE - WE HEART LOCAL BC
From weheartlocalbc.ca
CAKES TO MAKE: ONE FOR COFFEE LOVERS (OR YOUR CAFFEINE ...
From sbs.com.au
AMAZON.CA: HAZELNUT COFFEE
From amazon.ca
EGGLESS HAZELNUT CHOCOLATE CHIP COFFEE CAKE – MIMI BAKES ...
From mimibakesphotos.com
HAZELNUT COFFEE CAKE - CANADIAN LIVING
From canadianliving.com
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