Sunday, May 04, 2008

Three Nut Cake

With my newly bought cookbook, Belinda Jeffery's Mix and Bake, I've gone through all the recipe and have already decided that a lot of them sound fantastic and I will try to make. I have already made the Macadamia Brownies which I adapted the second time. This time, I decided to make the Three Nut Cake.

I would describe the three nut cake as a slow burn cake. When you first pop it into your mouth, you don't immediately go mmmmmm. It is only after you start chewing it a bit, and taking more and more bites does it's flavours get released. Then, I found myself eating another piece. The flavours of three nuts slowly releases and is full of flavour. The coconut also comes through at the end of the bite.

Three Nut Cake
From Belinda Jeffery's Mix and Bake


120g almond meal
2 1/2 tablespoon castor sugar
3 1/2 tablespoon plain flour
75g very cold unsalted butter, cut into small chunks

125g hazelnuts
100g pecans
1/2 cup plain flour
1/2 teaspoon baking powder
1 cup shredded coconut
2 eggs
1 egg yolk
1 cup firmly packed brown sugar
1 teaspoon vanilla extract

1) Heat oven to 180C. Have a 23 springform tin ready, lining not required.

2) For crust, put almond meal, sugar and flour into food processor and whiz together. Add butter and whiz some more until a breadcrumb consistency is obtained. Press crumbs evenly into cake tin. Put in fridge to chill.

3) For filling, coarsely grind hazelnuts, and then pecans in the food processor. Whisk together sifted flour and baking powder in a bowl. Add ground hazelnuts, pecans and shredded coconut and whisk everything together.

4) Beat together whole eggs, egg yolk and brown sugar until it is light and fluffy.

5) Fold in flour and nut mixture and vanilla extract into egg mixure until well combined.

6) Pour batter into tin and bake for 40 minutes until an inserted skewer comes out with moist crumbs.

7) Cool on wire rack before release springform tin and removing cake. Cake keeps in freezer for up to 3 weeks.

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