BROWN BUT­TER & HAZEL­NUT CAKE Serves 8–10

Country Style - - COUNTRY COOK -

This cake brings to­gether all of my favourite flavours; how­ever, its suc­cess de­pends greatly on the qual­ity of the in­gre­di­ents, es­pe­cially the fresh­ness of the nuts. Here in West Gipp­s­land, we are lucky to have the su­perb lo­cal hazel­nuts grown by Lynda Hoare and her fam­ily. They are so de­li­cious freshly shelled that I don’t even bother to re­move their pa­pery brown skins. If you can’t find re­ally fresh hazel­nuts, you could sub­sti­tute raw al­monds in­stead. 1 cup raw caster sugar 1 or­ange, rind fifinely grated 140g un­salted buttt­ter, cubed 4 ex­tra-large eggs ½ cup plain flflour 2 tea­spoons bak­ing pow­der 100g ground hazel­nuts 75ml milk pinch of fifinely ground sea salt Greek-style nat­u­ral yo­ghurt, to serve (op­tional)

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