Burton Mail - - Food & Drink Extra -

IN­GRE­DI­ENTS (Serves 8)

2tbsp hazel­nut but­ter (peanut or al­mond but­ter will also work fine); 125ml (plus 1½tbsp) maple syrup; ½tsp Dr. Oetker caramel flavour; 150ml co­conut cream (chilled in the fridge); 180ml hazel­nut milk; 2 or­anges; 1½tsp cider vine­gar; 75g (2.5oz) blanched roasted hazel­nuts; 150g (5oz) plain flour; 1tsp (5g, 1 sa­chet)Dr. Oetker bak­ing pow­der; 1tsp (7g, 1 sa­chet) Dr. Oetker bi­car­bon­ate of soda; 60ml sun­flower oil, plus ex­tra to grease


1. For the caramel driz­zle: mix the hazel­nut but­ter, 1½ tbsp of the maple syrup and the caramel ex­tract un­til com­bined then whisk in the co­conut cream un­til smooth. Set aside in the fridge.

2. For the cake: Pre-heat the oven to 180°C, 160°C fan, gas 4. Grease a 450g loaf tin and line with bak­ing parch­ment. other one into thin strips and re­serve for dec­o­ra­tion.

4. Blend 60g of the hazel­nuts in the food pro­ces­sor un­til finely ground. In a bowl mix them with the flour, bak­ing pow­der and bi­car­bon­ate of soda.

5. Mix in the oil and fine or­ange zest with the hazel­nut milk un­til smooth, add the maple syrup, then pour into the bowl with the dry in­gre­di­ents, fold­ing to­gether gen­tly us­ing a bal­loon whisk un­til just com­bined.

6. Pour into the tin and bake for 30-35 mins or un­til an in­serted skewer comes out clean. Once cool enough to han­dle turn out on a wire rack to cool com­pletely.

7. Driz­zle over a lit­tle of the caramel top­ping (serve the rest on the side), chop the re­main­ing hazel­nuts and sprin­kle over the cake along with the zest strips.

the zest off the 3. In a jug add the hazel­nut milk to the vine­gar and set aside for 10 mins. Finely grate the zest of one of the or­anges, slice

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