Ingredients
*Please note: If you do not have access to Nudo Italian olive oil with mandarins, use a high quality olive oil that you have on hand and add the zest of two oranges or three or four mandarins. This substitution also works for lemons.
- 7 oz / 200g hazelnuts, ground and blanched
- 1/3 cup /50g polenta
- 1/3 plus 1 tablespoon /50g of 00 flour*
- 8 tbsp extra virgin olive oil crushed with mandarins
- 7 tbsp /100g butter
- 3 eggs
- 1 tsp baking powder
- 1/2 cup /100g soft brown sugar
- 1/2 cup /100g caster sugar
- mascarpone, a spoonful for each serving
*all-purpose white flour will work fine here
Preparation
1. If you are starting with whole, unroasted hazelnuts (better), heat the oven to 200°C. Lay out the hazelnuts on the baking tray, no more than a single layer deep, and cook for 5–10 minutes, when the skins should start to peel off. Take them out of the oven, pour onto a clean tea towel and rub to remove the skins. Grind the nuts in a food processor.
2. Turn the oven temperature down to 150°C.
3. Melt the butter in the oven in an ovenproof dish. Remove from oven, cool slightly and add the olive oil.
4. In another mixing bowl, mix together the polenta, flour, baking powder and ground hazelnuts.
5. In a separate bowl, whisk together the eggs and sugar until the mixture is pale and creamy. Slowly add the butter/oil mixture, whisking slowly.
6. Add the dry ingredients and stir to blend. The final mixture should be quite runny.
7. Pour into a 23cm medium-depth cake tin lined with baking parchment (or well oiled).
8. Bake at 150°C for 45 minutes. The cake should still be moist in the middle and slightly crunchy on top. Allow it to cool in the tin and then turn it out. Serve warm with ice cream or mascarpone (though this cake is also delicious cold).
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