Yesterday I made some hazelnut and raspberry cakes. My starting point was a Nigel Slater recipe for blackberry and hazelnut friands. I had made these cakes last Autumn and they were delicious. This time I decided to use raspberries as I didn’t have any blackberries. Unfortunately I didn’t check my cupboards before starting to cook. I discovered that I did not have all the necessary ingredients. I also got distracted half way through and completely forgot one of the ingredients. Luckily the cakes I produced looked good and tasted good.
I found I only had four eggs not the five needed in the original recipe. I substituted more of the fruit. I didn’t have any lemon zest and I completely forgot to add the melted butter to the cake mixture. This did mean that the cakes had less fat in them. Nigel Slater’s recipe can be found from the link above and below is my variation.
Hazelnut and Raspberry Cake Recipe.
4 egg whites from large eggs
180g icing sugar
100g raspberries roughly chopped
100g ground hazelnuts
50g plain flour
Turn the oven on to 200C/Gas6. Place six large cupcake papers into a 12 shallow bun tin. Sift the sugar and flour into a bowl and stir in most of the ground hazelnuts.
Beat the egg white to a soft foam. Make a well in the middle of the dry ingredients and mix in the egg white. Stir in the chopped raspberries.
Divide the mixture evenly between the 12 cake papers and sprinkle each cake with ground hazelnuts. Bake for about fifteen to twenty minutes until risen and a nice golden colour.
The cakes can be eaten as they are or served with fresh raspberries and cream or ice cream. I also thought they would be good to eat with some raspberry coulis and found a simple recipe HERE.