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Hazelnut Cake<\/span><\/em><\/span><\/span><\/strong><\/span><\/b><\/p>\n 140g butter <\/span><\/p>\n 200g caster sugar <\/span><\/p>\n 6 eggs, separated <\/span><\/p>\n 2 tbsp SR flour, sieved <\/span><\/p>\n 200g ricotta <\/span><\/p>\n 200g blanched hazelnuts, roasted, and coarsely ground <\/span><\/p>\n 3 tsp lemon zest [ about 1 lemon ] <\/span><\/p>\n For the glaze <\/i><\/span><\/p>\n 8 tbsp apricot jam <\/span><\/p>\n 50g dark chocolate, grated <\/span><\/p>\n handful of whole hazelnuts <\/span><\/p>\n To serve <\/i><\/span><\/p>\n 250g mascarpone <\/span><\/p>\n 2 tbsp clear honey <\/span><\/p>\n Heat oven to 180C. Butter a round 23cm shallow cake tin. In a large bowl beat together the butter and half the sugar. Gradually add the egg yolks and continue to beat until light and fluffy, fold in the sieved flour. In a separate bowl, beat the ricotta with a fork, then add the hazelnuts and lemon zest. Add this to the flour mixture. In another bowl, whisk the egg whites until stiff, then beat in the remainder of the sugar. Fold into the ricotta mixture very carefully. Pour the mixture into the prepared cake tin and bake for about 35 – 45 mins until a skewer inserted into the centre comes out clean. Leave to cool, then remove and place on a cake plate. For the glaze. Put the jam and 2 tbsp water in a small saucepan. Heat gently over a low heat and stir until you get a smooth, fairly runny consistency. Brush over the top of the cake and leave to cool. Sprinkle with the grated chocolate and the whole hazelnuts. Mix the mascarpone and honey together. Slice and serve with the mascarpone cream.<\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Hazelnut Cake 140g butter 200g caster sugar 6 eggs, separated 2 tbsp SR flour, sieved 200g ricotta 200g blanched hazelnuts, roasted, and coarsely ground 3 tsp lemon zest [ about 1 lemon ] For the glaze 8 tbsp apricot jam 50g dark chocolate, grated handful of whole hazelnuts To serve 250g mascarpone 2 tbsp clear honey Heat oven to 180C. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-10604","jetpack-related-posts":[{"id":2719,"url":"http:\/\/wenvoe.org.uk\/?p=2719","url_meta":{"origin":10604,"position":0},"title":"Hazelnut Cake with Mascarpone and Frangelico Cream","author":"Alan Williams","date":"1st March 2017","format":false,"excerpt":"\u00a0 Hazelnut Cake with Mascarpone and Frangelico Cream \u00a0 140g butter 200g caster sugar 6 eggs, separated 2 tbsp flour, sieved 200g ricotta 200g coarsely ground hazelnuts 3 tsp lemon zest Glaze:- 8 tbsp apricot jam 50g dark chocolate, grated Hazelnuts to decorate To serve - 250g mascarpone 2 tbsp\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11218,"url":"http:\/\/wenvoe.org.uk\/?p=11218","url_meta":{"origin":10604,"position":1},"title":"Jaffa Drizzle Cake","author":"Alan Williams","date":"6th March 2022","format":false,"excerpt":"Jaffa Drizzle Cake 140g butter, softened 200g SRF 11\/2 tsp baking powder 200g golden caster sugar 3 large eggs 6 tbsp whole milk finely grated zest 1 large orange Topping 3tbsp orange juice 50g golden caster sugar 50g dark chocolate Heat oven to 180C fan. Butter and line the base\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9763,"url":"http:\/\/wenvoe.org.uk\/?p=9763","url_meta":{"origin":10604,"position":2},"title":"Dark & Squidgy Chocolate Torte","author":"Alan Williams","date":"1st June 2021","format":false,"excerpt":"Dark & Squidgy Chocolate Torte 200g unsalted butter 200g bar dark chocolate, 70% cocoa, chopped 4 large eggs 200g golden caster sugar 50g plain flour 50g ground almonds cocoa powder, for dusting Heat oven to 180C fan. Butter and line base and sides of a 23cm spring form tin. Put\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3511,"url":"http:\/\/wenvoe.org.uk\/?p=3511","url_meta":{"origin":10604,"position":3},"title":"Glazed Plum Cake","author":"Alan Williams","date":"28th July 2017","format":false,"excerpt":"Glazed Plum Cake \u00a0 200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":10604,"position":4},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3437,"url":"http:\/\/wenvoe.org.uk\/?p=3437","url_meta":{"origin":10604,"position":5},"title":"Mint and Courgette Cake with Soft Cream Topping","author":"Alan Williams","date":"3rd July 2017","format":false,"excerpt":"\u00a0 Mint and Courgette Cake with Soft Cream Topping 155ml sunflower oil, plus a little extra 230g self-rising flower 1tsp baking powder 11\/2 tsp ground cinnamon 1\/2 tsp mixed spice 1\/2 tsp ground ginger 230g light brown muscovado sugar zest of 1 orange 100g pecan nuts coarsely chopped 3 large\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10604"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10604"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10604\/revisions"}],"predecessor-version":[{"id":10606,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/10604\/revisions\/10606"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10604"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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