Here in the UK I usually buy cooking magazines to get more experienced about british food but this time on February issue of Good Food I was surprise when I found a recipe very very italian...actually the recipes were four...and all presented by Gary Rhodes. Gary spent 4 weeks travelling around Italy, my Bel Paese, collecting recipes for his latest series on the Good Food channel titled "Gary's flavours of Italy". After having tried this recipe and found it amazing, I am really looking forward to watch the first episode tomorrow (Wednwsday, 20th January 2010) and see what other recipes Gary is going to share with us!!!
This cake is extremely easy to make but very very good indeed; it is perfect as dessert after a nice Sunday luch or, without the zabaglione, as an afternoon tea cake or with a coffee in the morning.
HAZELNUT TORTE
Serve 8
100g Butter, melted and cooled
140g Hazelnuts, roasted
140g Plain flour
1tsp Bakig powder
140g Caster sugar
2 Mediun eggs
100ml Single cream
Icing sugar for dusting
Heat oven at 180°C and grease a 20cm loose-bottomed cake tin. In a food processor grind the hazelnuts with the sugar until they are fine but with a little texture. Add chopped hazelnts to a bowl and sieve over the flour and the baking powder. Add the eggs, cream and melted butter and stir until smooth and creamy. Pour the mixture into the cake tin and bake for 35-40' until well risen and golder (a skewer inserted in the middle should come out clean). Remove the cake form the tin and leave to cool on a rack. Dust with icing sugar and serve as it is or with the zabaglione.
MOSCATO ZABAGLIONE
Serves 6
4 Egg yolks
100g Caster sugar
250ml Moscato wine
Place a large bowl over a pan of simmering water. Add the yolks and wisk lightly before adding the sugar and wine. Wisk vigorously until think, pale and smooth and the bubbles have almost disappeared. Pour into glasses or small cups and serve on their own or with the cake.
I hope you like it....
A big smile,
D.
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