Hazelnut, Rosemary and Maple Syrup Cake

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

A decadent and unique blend of healthy hazelnuts, rich maple syrup and fragrant rosemary, this earthy flavoured and buttery cake is a real treat for a special gathering at coffee time. Serve the cake with crème fraîche or ice cream if desired. I have used organic Canadian maple syrup for this recipe, as it has rich and deep dark maple flavour that makes it ideal for baking. The nuttiness of the hazelnuts really complements the maple syrup and rosemary flavours in this butter cake as well has giving the cake a lovely crunch.

 

Topping	Cake Batter
60 g Unsalted butter 50 ml Canadian grade A maple syrup 2 tbsp Coconut sugar (or brown sugar) 150 g Whole blanched hazelnuts	225 g White spelt flour (or whole spelt flour) 1 1/2 tsp Baking powder Pinch of salt 175 g Unsalted butter, softened at room temperature 125 g Caster sugar 2 Medium eggs at room temperature, separated 125 ml Whipping cream or milk, at room temperature 1 tbsp Fresh rosemary, finely chopped plus more for garnish 1 tsp Vanilla extract 50 g Hazelnuts, blanched and finely chopped

1. Grease a 20 cm /8 inch springform pan and line the bottom and sides with baking paper. To make the topping, heat the butter, maple syrup and coconut sugar in a saucepan over a medium heat, stirring until the sugar is dissolved, then pour into the base of the prepared baking pan. When cool, add in whole blanched hazelnuts. You can use unblanched if you don't mind the bitter taste of hazelnut skin.
2. Heat the oven to 170C/340F. Whisk the spelt flour, baking powder and salt together in a bowl. Set aside.
3. Beat the butter and caster sugar for 3-4 minutes until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in half the flour mixture, then whipping cream, and finish with the remaining flour mixture. Mix until smooth. Fold in the chopped rosemary, vanilla and hazelnuts.
4. Beat the egg whites until they form stiff peaks, then fold into the cake mixture. Pour the batter into the baking pan over the hazelnuts and topping.
5. Bake for 65-80 minutes or until firm to the touch and an inserted skewer comes out clean. Cool in the pan for about 15 minutes, then turn out onto the plate to cool completely. Garnish with extra rosemary.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com