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Serves 6-8
125ml hazelnut oil
175g soft light brown sugar
2 large eggs
1 tsp vanilla extract
75g roasted chopped hazelnuts
75g plain flour
75g dark rye flour
30g cocoa powder
2 tsp baking powder
A generous pinch of salt
110ml hot water
For the icing
100g icing sugar
2 tbsp cocoa powder
25ml boiling water
25g chopped roasted hazelnuts
1 Grease and line a 900g loaf tin and preheat the oven to 180C/350F/gas mark 4.
2 Stir the oil and brown sugar together then mix in the eggs and vanilla
extract. Whisk vigorously for a couple of minutes just to aerate the mixture
and bring it smoothly together.
3 Grind the hazelnuts to a fine meal in a food processor or coffee grinder,
taking care not to overdo it or the nuts will begin to release their oils and
you ll be left with a paste. If you don t have any way to process the nuts, you
can swap them for ground almonds instead, although by using the oil alone, the
hazelnut flavour will be more muted. You should be able to find ready-ground
hazelnuts in the supermarket, too.
4 In a separate bowl, combine the plain and dark rye flours, then add the
ground nuts, cocoa powder, baking powder and salt. Whisk lightly to mix
everything together and break apart any flour or cocoa powder clumps (there
really shouldn t be any need to sieve the mixture).
5 Add the dry ingredients to the wet mix and beat together until smooth. Add
the hot water and fold in until the batter is smooth and loose.
6 Pour the batter into the prepared tin and bake for roughly 45 minutes, until
it s well-risen with a proudly domed, cracked top. A small knife inserted into
the middle should come out without any batter stuck to it. Leave to cool for
half an hour or so in the tin, before unmoulding and transferring to a wire
rack to cool completely.
7 Once the cake is cool, prepare the icing. Sift the icing sugar and cocoa
powder together into a mixing bowl, then add the water a little at a time,
making first a paste, then a very thick icing, then a pourable icing. Spoon the
icing generously over the cooled loaf, letting it drip down the sides and pool
in the crags and dips of the top of the cake. Straight away, while the glaze is
still sticky, scatter the chopped hazelnuts over. Leave to set for a little
while before cutting and serving.