in a food processor until fine. Add the butter and combine.
3 Place the egg yolks in the bowl of an electric food mixer or use a hand-held electric beater. Add the sugar and whisk until the mixture become slightly ‘moussey’ and the mix holds a trail when you lift the beater. Add the hazelnut mixture and the vanilla extract and whisk until combined.
4 Whisk the egg whites and salt together in a large, spotlessly clean bowl until stiff peaks form, then gently fold into the nut mixture in three stages so as not to deflate the whites.
5 Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 55-70 minutes or until the cake feels firm and a skewer inserted into the middle comes out clean. The mixture is quite delicate so don’t be tempted to open the oven until close to the end of the cooking time.
6 Allow to cool in the tin for 15 minutes, then very gently ease the sides of the cake out of the tin using a palette knife. Remove the base after another 15 minutes and leave to cool before cutting into slices.
VARIATION
Chocolate: Substitute the ground cinnamon with 50g (2oz) dark chocolate (whizzed up in the food processor with the hazelnuts).
CHOCOLATE AND VANILLA MARBLE CAKE
I just love this simple, old-fashioned cake as it always reminds me of when I was little. Made using a basic Madeira cake recipe, the mixture is separated into two bowls, cocoa powder is folded into one and then the two mixtures are swirled gently together. This cake will keep for a couple of days in an airtight box, or it can be frozen. Serve it plain or dusted with icing sugar, or drizzle some hot chocolate sauce over the top.
SERVES 6-8
225g (8oz) butter, softened
225g (8oz) caster sugar
4 eggs
2 tsp vanilla extract
225g (8oz) plain flour
2 tsp baking powder
50ml (1¾fl oz) milk
Scant 50g (2oz) cocoa powder, sifted
20cm (8in) diameter spring-form/loose-bottomed tin
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of the cake tin and line the base with greaseproof paper.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
3 Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.
4 Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.
5 Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to ‘marblise’ it. Don’t overmix or you won’t have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.
6 Turn the cake out onto a wire rack and allow to cool.
DUTCH APPLE CAKE
This cake has been made at Ballymaloe for years. We even have guests who ask for it specifically every time they visit. The fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust.
MAKES 12-16 SQUARES
2 eggs
175g (6oz) caster sugar, plus 15g (½oz) extra sugar, for sprinkling
½ tsp vanilla extract
(3oz) butter
75ml (2½fl oz) milk
125g (4½oz) plain flour
½ tsp ground cinnamon
2¼ tsp baking powder
2 small (or 1 large) cooking apples
75ml (2½fl oz) double cream, to serve
20 x 20cm (8 x 8in) square cake tin
1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the sides and base of the cake tin with parchment paper.
2 Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3 Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4 Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom (this is meant to happen!). Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180°C (350°F), Gas mark 4 and bake for a further 20-25 minutes or until well risen and golden brown.
5 Allow to cool in the tin, cut into squares and serve warm. It is delicious with cream!
VARIATION
Raspberry and pear: Instead of the cinnamon, mix the finely grated zest of 1 orange into the batter. Instead of the apples, sink 100g (3½oz) fresh or frozen raspberries and thin slices of 2 pears into the batter and cook in the same way.
CHERRY CRUMBLE CAKE
SERVES 6
Everyone loves a crumble topping, so why not put it on a cake? Use fresh cherries, if possible, or canned or frozen ones (but not glacé).
350g
