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Hazelnut Blackberry Cake with Mascarpone Cream
Hazelnut Blackberry Cake with Mascarpone Cream
- Recipe Submitted by Cobb on 11/23/2014
Category: Gifts, Cakes, Desserts
Ingredients List
- ~~ CAKE ~~
- 3/4 cup roasted hazelnuts
- 2 and 1/4 cups white spelt flour
- 2 teaspoons baking powder
- 15 tablespoons soft butter
- 4 large eggs
- 1/3 cup superfine sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ~~MASCARPONE CREAM ~~
- 1 cup mascarpone cheese, soft
- 1 cup heavy cream
- 1 tablespoon superfine sugar
- 1/2 teaspoon vanilla extract
Directions
1. Preheat the oven to 350F and grease 2 loose-bottom 8 inch cake pan
2. Using a kitchen towel or napkin, shake the hazelnuts to remove skins (like this), then using a blender or food processor, pulverize those nuts ”™til they become a fine meal (don”™t make them butter tho!).
3. For the cake ”“ In a large bowl, place the butter, sugar, and eggs and lightly beat til they incorporate (it”™s ok if they look a bit “split). Sift the flour and baking powder and add it along with the rest of the ingredients (the vanilla, ground hazelnuts, lemon zest, and maple syrup). Gently incorporate all ingredients making sure you don”™t over mix (say no to tough cakes!).
4. Divide the mix between the pans and place them in the oven for about 25-35 min. Check the centre with a toothpick and when no dough comes out and the sides look golden brown then take them out.
5.Let cakes cool completely at room temp.
2. Using a kitchen towel or napkin, shake the hazelnuts to remove skins (like this), then using a blender or food processor, pulverize those nuts ”™til they become a fine meal (don”™t make them butter tho!).
3. For the cake ”“ In a large bowl, place the butter, sugar, and eggs and lightly beat til they incorporate (it”™s ok if they look a bit “split). Sift the flour and baking powder and add it along with the rest of the ingredients (the vanilla, ground hazelnuts, lemon zest, and maple syrup). Gently incorporate all ingredients making sure you don”™t over mix (say no to tough cakes!).
4. Divide the mix between the pans and place them in the oven for about 25-35 min. Check the centre with a toothpick and when no dough comes out and the sides look golden brown then take them out.
5.Let cakes cool completely at room temp.
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