Hazelnut Cake with Vanilla Custard


This is a simple cake that’s big on flavour. Crunchy hazelnuts embedded in a sweet cake served with fresh custard. Custard is simple to make once you know how, you could even add a tablespoon of finely ground coffee to create an amazing flavour combination.

Hazelnut Cake with Vanilla Custard
Serves 4
  1. 120g Plain flour
  2. 150g Light brown sugar
  3. 65g Unsalted butter, plus extra for greasing
  4. 1 Large free-range egg, at room temperature
  5. 120ml Sour cream
  6. 100g Hazelnuts, skilled
  7. Half tsp Baking powder
  1. 250ml Milk
  2. 1 Vanilla pod, split
  3. 4 Free-range egg yolks at room temperature
  4. 60g Caster sugar
  1. Preheat the oven to 180C.
  2. Place the hazelnuts on an ovenproof tray and toast lightly in the oven for around 6-10 minutes or until lightly browned. Roughly chop and set aside.
  3. Grease a 20cm loose-bottomed cake tin with butter and set aside. Pour the flour, brown sugar and 65g butter into a bowl and rub the butter between your fingertips to create a sandy texture. Place half of this into the base of the tin and set the other half aside.
  4. Place the sour cream, egg and baking powder into a bowl and whisk together. Whisk in the remaining flour mixture and pour into the tin. Top with the chopped hazelnuts and bake in the centre of the oven for 35-40 minutes. Leave to cool in the tin before unmolding.
  5. For the custard, place the yolks and sugar into a bowl and whisk together. In a saucepan, bring the milk to a gentle simmer and scrape out the seeds of the vanilla pod. Add the seeds and the pod to the pan and stir. Pour a little of the liquid onto the yolks and whisk thoroughly before adding the rest.
  6. Pour the contents of the bowl back into the pan and discard the vanilla pod. Place the heat on a gentle simmer and continue to stir until the custard thickens enough to coat the back of a spoon. Slice the cake into wedges and serve with a small pool of the vanilla custard.
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