Hazelnut Torte.

2014-06-07 12.40.55Saturday was such a washout here….that it seemed a good idea to do a spot of baking!  I had picked up a recipe card from a friends shop in Clitheroe ‘Chillimoon’ for Hazelnut Torte. The recipe uses Wharfe Valley Rapeseed Oil which Chillimoon now stocks. Apart from using a slightly to large cake tin ( my fault, not the recipes), the Torte turned out pretty well. Heres the instructions as printed on the card.

Ingredients:
1 free range egg
100 ml clear honey
75ml ‘Wharfe Valley’ rapeseed oil
50g unsalted butter
2tbsp apple juice
100g ground hazelnuts
100g wholemeal self raising flour

Method:

Preheat oven to 160. Brush a 20cm cake tin with melted butter, to grease.

Whisk together the egg,honey, rapeseed oil, butter and apple juice in a bowl until well combined.

Add the ground hazelnuts and the flour and stir until well combined.

Transfer the cake mix to the greased tin, level the mixture out using a spatula, then put in the oven for 15-20 minutes, or until the cake has risen and is golden brown.

Remove from the tin and cool on a wire rack.

Decorate with raspberries dusted with Icing sugar and serve.

torte

Hope you had a lovely weekend. 🙂

ps Thanks to my workmate lisa for showing me how to resize my photos. 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s