Hazelnut Cake...

This cake is divine. I saw it and wanted it immediately. But... we didn't have enought hazelnuts so had to wait. It's taken directly from Rachel Allen's Bake, with no modification besides the decorating (although i found it more practical to do things in a different order). There's no flour, just ground hazelnuts so the end result is moist, whilst the whipped egg whites keep it light. Sorry this photo is so boring, it doesn't to the cake justice really (see it in a different guise) but believe me* it tastes good.

Ingredients:
• 200g Hazelnuts
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 100g Butter
• 5 Eggs, separated
• 175g Caster Sugar
• 1 tsp Vanilla Essence

Method:
• Preheat oven to 170°C and line a tin with baking paper.
• Grind the hazelnuts on the food processor until finely ground; blend in the baking powder, cinnamon and butter to a coarse paste.
• In a bowl, whisk the egg whites thoroughly until you have stiff peaks.
• In another bowl, beat the egg yolks and sugar together until moussey, then add the hazelnut mixture.
• Fold the whites into the hazelnut mix in 3 stages.
• Pour into the tin and bake for 55-60 minutes until the edges are coming away from the pan.
• It is suggested you don't open the oven during cooking until close to the end of the time.
• Cool for approximately 10 minutes in the tin before turning out to cool fully.
• Decorate with a little buttercream icing and chopped hazelnuts.

Notes:
* Don't take my word for it. I made this for a cake competition and came away with 'Best Tasting'.

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Crumble Topped Fruit Muffins...

I seem to make so many cupcake/muffins at the moment. Well, unfortunately here's another. In my defence I started out intending to make this in tray cake format, then at the last minute decided I'd rather portion it up.

The idea is simple, based upon a classic fruit crumble dessert, but turned into a cake. You can try any tasty fruit you like, just make sure there's plenty of them. Having made these with 4 or 5 blackberries per cake I'd say it could easily handle twice that number, or maybe even some cubed apple too. Chunks of rhubarb would be nice.

I put a nice sprinkling of crumble on top of each cake before baking, which, once the cake mixture had risen around it, turned out to be barely noticeable. Next time I'll thoroughly top it off with crumble.

• Make a basic sponge muffin mixture by creaming butter and sugar, adding eggs and folding in self raising four (150g of each and 3 eggs).
• Spoon this into muffin cases, about two-thirds full.
• Drop several blackberries/fruit chunks on top and press into the batter.
• Make a crumble mix with the plain and wholemeal flour blend, remaining sugar, oats and cinnamon (other spices are good too). Blend in the butter gradually; you need it to just begin coming together and form lumps, but not quite become dough.
• Sprinkle generously on top of muffins.
• Bake for 15-20 minutes at 180°C

(Makes 12)

Notes:
• You might need more butter than the 50g in the ingredients for crumble, I didn't weigh it out so took a guess.

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Mince Pies (from scratch)...

Mince Pies are Christmas essentials. There's loads of choice out there in the shops; deep fill, luxury, shortcrust, puff, lattice, big, small... However, they just aren't ever quite the same as ones you make yourself. This year I felt inspired to give homemade mincemeat a go, and turned to Delia for a recipe.

I was pleasanty surprised how simple it is, and so tasty too! Everyone should give it a go, you'll never look back.

Mincemeat: I followed Delia's recipe, except using pre-ground nutmeg as I couldn't get hold of fresh. Can't see this being a problem.
I've got some thoughts for variation below though.
This recipe makes LOADS of mince pies, so you'll have them coming out of your ears.

Pastry:
200g Plain Flour
100g Butter
1 Egg
2tbsp Icing Sugar

• Blend (by hand or mixer) the flour, icing sugar and butter to the breadcrumb stage.
• Add the egg to bind it together.
• Chill for an hour or so then roll out, cut into rounds and line a tart tin.
• Fill with a small teaspoon of mincemeat and top with smaller circles or christmassy shapes.
• Bake in a preheated oven (180°C) for 15-20 mins until golden brown.
• Cool on a rack and dust with icing sugar.
(makes at least 20)

Notes:
Potential variation ideas for the mincemeat...
• Add cranberries, should sharpen it up a bit.
• Add chopped dried apricot and use Amaretto liquer instead of brandy.

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