Tag Archives: company

Nigella’s Nutella Cake with Rowena’s Raspberry Cream

After a very extensive preamble, here is my revised version of Nigella’s Nutella Cake. The ingredients are the same but I’ve added more detail to the directions after I encountered difficulties.

If you check out Nigella’s recipe online, she writes: “Not only is this one of the easiest cakes to make, it happens – joyously – to be one of the most delicious. My household is totally addicted!”

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Yum! Just check out all that Nutella and melted chocolate.

To be perfectly honest with you, this cake is NOT easy to make. You have to separate eggs and whisking the egg whites by hand, is open to disaster and exhaustion and after two attempts, we’re still fine tuning the cooking time. It also generates a lot of washing up.

However, there’s something about this cake that encourages me to persevere. It definitely improves after a night to set in the fridge and I love it served with fresh raspberries and cream and I needed a good coverage of roasted hazelnuts on top to break up the richness of the cake. They also provided that much sought after “crunch”.

So, I would consider this a special occasion cake for adults.While my kids do have a very sensitive palate and don’t like dark chocolate, they found the cake “too bitter” and really didn’t like it.

As I found Nigella’s icing too runny after two attempts, I have included an alternative recipe for dark chocolate ganache, which has worked for me in the past.

Nutella Cake

Ingredients

For the Cake

6 large eggs (separated)

1 pinch of salt

125 grams soft unsalted butter

400 grams nutella (1 large jar..NOT the jumbo size)

1 tablespoon frangelico (or rum or water)

100 grams ground hazelnuts

100 grams dark chocolate (melted)

Dark Chocolate Ganache

  • 250g dark cooking chocolate, chopped
  • 1/3 cup double cream

100 grams hazelnuts (peeled weight)

Raspberry Cream

Double Cream

1 punnet fresh raspberries

Sifted icing sugar to taste.

Directions

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Melt chocolate in the microwave, following packet instructions. Put aside to cool slightly.
  3. In a large bowl 1: whisk the egg whites and salt by hand until stiff but not dry. This means soft peaks but not until the foam starts to ball up. Put aside but you need to move quickly or the foam will liquefy.
  4. In Mix Master bowl 2: Beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  5. Into Bowl 2: Fold in cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want.
  6. Bowl 2: Fold in remaining egg white a third at a time.
  7. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack. The cake will still be moist and wet inside, so do not overcook.
  8. Hazlenuts: Toast the hazelnuts either in a moderate oven or in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. It’s imperative that they’re cold they go on the ganache while If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.

To Make The Icing

  1. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake

Assembling The Cake

Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.

Ice the top of the cake with ganache, and cover with whole, toasted hazelnuts.

Slice cake into small portions, as it is quite rich and plate up with a generous scoop of raspberry cream.

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….

Enjoy and if you do make the cake, please let me know how it goes. I’m rather curious.

Strawberry & Macadamia Nut Muffins

Tonight, I converted a healthy punnet of fresh strawberries into scrumptious Strawberry and Macadamia Muffins with dubious nutritional worth.

Not so long ago, I could well have called these “Healthy” without a second thought. No guilt whatsoever… just like banana cake.

However, thanks to the wowsers, “healthy” has now been redefined. No matter how well you disguise it, anything with refined sugar is now evil! This means, of course, that even though my muffins are overflowing with fresh strawberries and macadamia nuts, they’re now “from the wrong side of the tracks”.

Just like me!

I’m usually not just adding evil sugar to my recipes, but also that evil of evils…chocolate!

Indeed, I was sorely tempted to add white or dark chocolate chips to these muffins but resisted.I wanted the strawberries to be the hero. I didn’t want to sacrifice their flavour to the chocolate and see how the muffins went without it.

We didn’t miss the chocolate. We ate our muffins hot straight out of the oven. With their lush strawberry flavour and macadamia nut crunch, they were scrumptious.

These muffins would make a delicious treat with a refreshing cup of tea, with enough goodness to escape being what I’d call an “indulgence” and you don’t have to feel too guilty after all.

strawberries

 

After all, strawberries are packed full of goodness. They’re an excellent source of antioxidant-promoting vitamin C and manganese. They are also a very good source of dietary fiber, iodine, and folate. Plus, strawberries are a good source of copper, potassium, biotin, phosphorus, magnesium, vitamin B6, and omega-3 fatty acids.

All that goodness tells me, it’s time to go and grab seconds before I miss out!

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Strawberries, Macadamias and Sugar…Yum!

Strawberry & Macadamia Nut Muffins

Ingredients

  • 180 ml (3/4 cup) milk
  • 80 grams butter, melted (1/3 cup or 5 1/3 Tbsp.)
  • 1 large egg
  • 475 grams sifted flour (2 cups)
  • 160 grams caster sugar (2/3 cup)
  • 2 teas baking powder
  • Pinch salt
  • 1 punnet fresh strawberries
  • 120 grams chopped macadamia nuts
  • Extra castor sugar & chopped macadamia nuts for topping.

Directions

  1. Preheat oven to 180 °C (400°F)
  2. Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
  3. Finely chop all but 3 of the strawberries and put aside.
  4. Finely chop roasted Macadamia nuts.
  5. Melt butter in the microwave on high for around a minute.
  6. In a large bowl, beat together the milk, melted butter, and egg.
  7. Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
  8. Gently fold in the strawberries and macadamia nuts.
  9. Hull and slice through strawberries and place a slice on top of each muffin.
  10. Roughly chop Macadamia nuts and sprinkle around the slice of strawberry.
  11. Sprinkle the top of each muffin finely with castor sugar.
  12. Spoon batter into the prepared tins; sprinkle with sugar, if desired.
  13. Bake for 20-22 minutes, or until golden and puffed.
  14. Immediately invert onto wire racks.
  15. Serve warm or cool.

Enjoy with Love!

xx Rowena