Whole Hazelnut Blanche

Whole Hazelnut Blanche

  • $8.00
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



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