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Hazelnut honey cake
dessert recipes | serves 16
1. Preheat the oven to 160C/gas 23. Grease and flour a 24cm springform cake tin and line the base with baking paper. Beat the butter till pale and creamy, add the honey and stir to combine. Add the eggs, one at a time, then add each dry ingredient until just combined, being careful not to overwork the mixture.
2. Spoon the mixture into the tin, level with a spoon, then bake in the centre of the oven for 4550 minutes or till the cake is springy to touch. Cool a little in the tin then turn onto a wire rack to cool completely.
3. For the ganache, place the chocolate and butter in a heatproof bowl. Gently heat the cream in a saucepan. Just before the cream simmers, pour it over the chocolate and butter and stir until melted and smooth. Leave to cool slightly and thicken.
4. Brush off any crumbs, then spread a thin layer of ganache all over the cake to prevent remaining crumbs getting caught in the top layer. Spread over the remaining ganache with a spatula or palette knife. Serve with physalis and cream.
Recipe Sue Fairlie-Cuninghame
Photo David Loftus
from Issue 16
ingredients 250g butter, plus extra for greasing
150g ground hazelnuts
150g wholemeal self-raising flour, plus a little extra for the tin
1 tsp baking powder
Physalis and cream, to serve
100g (70 per cent cocoa) chocolate, broken into small pieces
1 tsp butter
200ml single cream