Jos Hazelnut Cakes Recipes

FLUFFY HAZELNUT CAKE

Steps:

• Pre heat the oven to 180 degrees celcius.
• Lay out or grease a springform pan with baking paper.
• Beat butter with sugar for a few minutes with the hand mixer very creamy.
• Then gradually add the eggs and always add the next to the butter mixture, if the previous one is thoroughly mixed.
• Mix flour, hazelnuts and baking powder. Add the milk and the flour mix to the butter mixture and mix well but don´t over mix.
• Put in the form and bake for 60 minutes. Cake is ready until the top is brown and a skewer inserted in the center comes out clean
• Allow the cake to cool and cover with powdered sugar before serving.

JO'S HAZELNUT CAKES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, sift together the flour, baking powder and salt.
• In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
• Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
• Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
• Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).

MOCHA & HAZELNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
• Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
• Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
• Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
• For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
• To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
• Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.