He's just trying to play it cool. He loved the cake! |
This was a recipe that Mummy made for us a few months ago when she was out in New York, so I knew that it would excellent. John and I inhaled it then, and ate it even more eagerly for breakfast the next day, so I figured that was the perfect cake to have in a house full of guests. Anything that wasn't eaten on Saturday would certainly be eaten by Sunday. Awesome.
Already half way through his slice. A total success! (But don't worry-- I only gave him a tiny sliver-- so I probably didn't dose him with that much sugar...) |
And hats off to ya, because it's delicious!
Piedmontese Hazelnut Cake
Ingredients:
Makes one 9-inch cake
7 T unsalted butter, softened, plus more for the pan
¼ C semolina, plus more for the plan
¼ C semolina, plus more for the plan
2 C hazelnuts, toasted, skinner and cooled
½ C cake flour
1 t baking powder
1 t kosher salt
1C packed brown sugar
3 large eggs at room temperature
2 T pure vanilla extract
2 T olive oil
Powdered sugar as needed for sprinkling
Preheat oven to 375 F.
butter a 9-inch cake pan. Line
with a 9 inch round of parchment paper.
Butter the paper. Dust the pan
with the extra semolina, shaking out excess.
Put the pan in the fridge to set the coating while you’re making the
batter.
Put toasted, skinned hazelnuts in the bowl of a food
processor and pulse until finely chopped.
In a small bowl, combine the cake flour, remaining semolina,
baking powder and salt.
Put the remaining butter and the brown sugar in the bowl of
an electric mixer and cream together for a few minutes.
Add the eggs one at a time, beating thoroughly before adding
the next egg. Scrape down the bowl. Add the hazelnuts and beat briefly to
combine.
Remove bowl from mixer
then add dry ingredients, folding together gently with rubber
spatula. Fold in vanilla extract and
olive oil, then scrape into prepared cake pan.
Bake cake until top is browned – 30 – 35 minutes. Remove pan from oven and allow to cool on
rack for about 15 minutes.
To unmold, run a small knife around the cake. Turn out on to a plate or a piece of
cardboard. Turn right side up on to
another plate. When completely cool,
sift powdered sugar on to the top of the cake.
Slice and serve.
This is a European-style cake, so it’s not as moist as an
American cake. A slice of this cake
calls for a glass of Vin Santo or Moscato d’Asti.
Oops-- I actually didn't read that last part until this second-- so I just served the cake with a heaping scoop of vanilla ice cream, which is decidedly more American than Piedmontese...
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