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Hazelnut cake
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 4-6
Theo Randall gives an Italian twist to the traditional British dessert of cake and custard, by serving warm hazelnut cake scattered with grated chocolate and light, frothy zabaglione
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Ingredients
- 250g self-raising flour
- 250g caster sugar
- 3 Eggs
- 60ml Milk
- 120g Butter, melted
- 250g roasted Hazelnuts, chopped
- 1 Lemon, zest only
- 50g dark chocolate, for grating
For the zabaglione
- 150g caster sugar
- 6 egg yolks
- 150 medium Marsala
Method
1. Preheat the oven to 180C/gas 4.2. Sieve the flour into a large bowl, then add the sugar, eggs, milk, butter, hazelnuts and lemon zest. Mix well and pour into a standard 23cm cake tin.
3. Bake for 30 minutes until the cake is risen and golden and a skewer inserted in the centre comes out clean.
4. Remove from the oven and allow to cool slightly. Grate chocolate and sprinkle on the cake straightaway.
5. For the zabaglione: vigorously whisk the sugar, egg yolks and Marsala over a bain marie on a high heat, until the eggs increase 4 fold in volume. Make sure the mixture doesn’t boil or curdle.
6. Serve the cake warm or at room temperature, with the hot zabaglione poured over the top.
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Latest Comment
This cake was really easy to make and delicous. Baking time was a bit longer than 30 minutes more like 40. I will definitely be making this cake again.