Jamie Magazine
By Sue Fairlie-Cuninghame
Hazelnut honey cake
1 hr 10 mins plus cooling
Not Too Tricky
serves 16
About the recipe
This beautiful hazelnut honey cake is covered in a rich chocolate ganache and decorated with physalis; a visually stunning and delicious party dessert.
Recipe From
Ingredients
250g butter, plus extra for greasing
220g runny honey
4 large free-range eggs
150g ground hazelnuts
150g wholemeal self-raising flour, plus extra for dusting
1 teaspoon baking powder
CHOCOLATE GANACHE
100g dark chocolate (70% cocoa solids)
1 teaspoon butter
200ml single cream
Method
- Preheat the oven to 160ºC/gas 2-3. Grease and dust a 24cm springform cake tin and line the base with greaseproof paper.
- Beat the butter till pale and creamy, add the honey and stir to combine.
- Crack in the eggs, one at a time, then add each dry ingredient until just combined, being careful not to overwork the mixture.
- Spoon the mixture into the tin, level with a spoon, then bake in the centre of the oven for 45 to 50 minutes, or till the cake is springy to touch.
- Cool a little in the tin, then turn onto a wire rack to cool completely.
- For the ganache, break the chocolate into a heatproof bowl, and add the butter.
- Gently heat the cream in a saucepan, then just before it simmers, pour it over the chocolate and butter and stir until melted and smooth. Leave to cool slightly and thicken.
- 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.
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