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La Noix Whole Hazelnut Blanche
Tax included.
Hazelnut Olive Oil Cake
Ingredients required
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) strong espresso coffee
- 500g mascarpone, at room temperature
- 1/2 cup (75g) roasted hazelnuts, chopped
OLIVE OIL CAKE
- 1 cup (220g) caster sugar
- 5 eggs
- 2 1/2 cups (350g) hazelnut powder
- 50ml strong espresso coffee
- 2 tsp vanilla extract
- 1 tsp baking powder
- 150ml extra virgin olive oil
Instructions
- Preheat oven to 180'c
- Combine all olive oil cake ingredients in a large mixing bowl
- Pour into 23cm cakepan, either grease with olive oil or lay with baking paper
- Bake for 30mins or till centre is firm.
- Remove from oven and place to cool for 10mins.
- In a saucepan, place espresso and sugar. Bring to simmer till sugar dissolves
- Swirl mascarpone over cake and drizzle with syrup and nuts
- Ready to serve
Ingredient : 100 % Hazelnut
Import from : France