I’ve been going a little bit
barking baking mad lately. In addition to having an ever growing ‘to-do’ list, including some important PhD reading and writing I have struggled to get around to, I also have a small project on the burner that means I have to put in some serious kitchen time – trialling existing recipes, modifying some and creating new cake, muffin, cookie and slice recipes (yeah, I know – such a hard life!). To help me out, I had my mum and mother-in-law come stay for a few days each to play with my little Miss G so I could get some baking done and get around to that PhD reading and writing that has been hanging over my shoulder. I am happy to say that I got the PhD stuff knocked off and managed to bake a few cakes, cookies and slices. Some were a hit… others not so much. But hey, I learnt a thing or two along the way… such as how to better judge a recipe without baking it, what ingredient substitutions work well, which fall flat (lousy pun intended), and, that I need to pay closer attention to the size of the cake tin recommended in the recipe. And as always, I worked on accepting that the fact that things don’t always turn out the way that they are planned… especially in the kitchen when you are under time pressure.
Out of all the recipes that I made, this one was one of my faves. It is a cake recipe that I found here. The only modification I made was that instead of baking two cakes, as per the original post, and stacking them atop of one another, I just made one. I like the fact that it has minimal ingredients and doesn’t involve lots of faffing around. I did choose to mix things up a little by using the Chocolate and coconut milk glaze from Jude Blereau’s Wholefood Baking cookbook – which is a recipe that I definitely plan on using over and over again! All in all, the results of the cake plus the glossy glaze were, in my humble opinion, delicious. If you like the flavour of Nutella but don’t like cakes that are overly sweet, then this is a cake for you! Perfect with my afternoon cuppa.
Hazelnut Cake with Chocolate Glaze
Serves: 8-12 slices
Prep: 10 minutes
Baking: 30-40 minutes
Ingredients – Cake
1 1/2 cups hazelnut meal
1 tsp baking powder
1/2 pinch salt
1/4 cup honey
1 tsp vanilla bean paste or 2 tsp vanilla extract
1/8 cup grape seed oil (or other neutral oil)
1. Preheat oven to 160C and grease and line a 9 inch springform baking tin
2. Combine dry ingredients in a large bowl
3. Combine wet ingredients in a bowl and mix well to combine
4. Add wet ingredients to dry ingredients and mix well to combine
5. Pour the batter into the tin and cook in the oven for 30-35 minutes. When done, a skewer will come out clean when inserted into the middle. Cool in the tin for a few minutes before turning gently onto a cake rack. Cool completely before glazing.
Ingredients – Glaze
100 g 70% cocoa dark chocolate, finely chopped (I use Green & Blacks as it is dairy free and has a lovely flavour)
140 ml coconut milk (I use Ayam Premium)
A dash of maple syrup (or more to taste)
Place finely chopped chocolate in a small bowl. Bring coconut milk to a boil over a low heat and when just boiling, pour over chocolate and stir until chocolate is completely melted. Add maple syrup and stir. Allow to cool a few minutes to firm up a little, before pouring over the cake.