Yes, I am still reminiscing over Provence. As you have probably guessed from the title, this is another french recipes passed on from Pascal and Eric, the utterly fabulous hosts of Les Terrasses de Soubeyran (see post). Despite the slightly confusing french title 'biscuit', this cake is surprisingly light in texture and I would definitely recommend it for any optimistic picnics, or just simply enjoyed at home with a dollop of yoghurt or creme fraiche and some fresh raspberries.
As any regulars will know, I cook a lot with ground almonds, but I have to admit that I'm currently having a bit of a spring fling with the dear old hazelnut, and this cake is part of the reason why! My mum also makes a fabulous plum and hazelnut tart, so I hope to bring that to you soon too!
Ingredients:
5 egg whites
250g caster sugar
120g plain flour
120g melted butter, set aside to cool slightly
100g ground hazelnuts
Method:
- Preheat the oven to 160 degrees c (fan)
- Beat the egg whites to stiff peaks and set aside
- Mix the flour, ground nuts and sugar, then stir in the butter.
- Stir in about a third of the egg white mix to loosen the nut mixture, then gently fold in the remaining whites.
- Pour into greased and lined tins of your choice... use any size as long as the mixture comes up to a depth of at least an inch and a half - the cakes don't rise much.
- Cook for about 30 mins depending on size - they're ready once the tops are golden and a skewer comes out clean when inserted into the centre.
- Leave to cool for a couple of minutes in their tins before turning out onto cooling racks... they're perfectly happy left here to cool and kept in an airtight container for a day or two, but they're also rather delicious warm if you don't want to wait.
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