Saturday 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.
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
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.
Hope you had a lovely weekend. 🙂
ps Thanks to my workmate lisa for showing me how to resize my photos. 🙂