|Gluten-free hazelnut and almond cake with Nutella ganache, |
as made by EJ
|Hazelnut and almond sponge with Nutella ganache|
This cake gets it's beautiful hazelnut flavour from the addition of a few dollops of hazelnut paste, courtesy of Why Nut - who sent me a lovely box of goodies to test out. These nut pastes are wonderful to work with and smell divine, I'm looking forward to developing a few more recipes with them.
The hazelnut sponge is split and filled with whipped Nutella ganache, sandwiched, then topped with un-whipped Nutella ganache (at pouring consistency), sprinkled with flaked almonds. The result is a very delicately flavoured, light, nutty sponge cake. Most of the sweetness comes from the Nutella ganache, the sponge is actually surprisingly subtle and very more-ish :)
I used an electric mixer and the all-in-one method to make this sponge, if you're making this by hand, it might be easier to start by creaming the butter and caster sugar together, combining the wet ingredients, then sifting in the dry.
For the sponge cake:
140g slightly salted butter, softened at room temperature
120g caster sugar
150g gluten-free plain flour
50g ground almonds
3tsp baking powder
4 large eggs
3 tsp hazelnut paste (Why Nut)
For the ganache and top top the cake:
100ml double cream
20g flaked almonds
A 20cm round cake tin
To make the cake:
1) Line and grease a 20cm cake tin, pre-heat the oven to 170C (fan).
2) Using an electric mixer on a medium setting, mix all of the sponge ingredients together into a smooth batter.
3) Pour the batter into your prepared cake tin. Bang the base of the on your work surface a few times to remove trapped air bubbles.
4) Bake on the middle shelf of your pre-heated oven for 30 minutes until risen and just turning golden. To test if the sponge is done, press down gently in the centre with the pad of your index finger - the compression should spring back up easily.
5) Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool down completely (allow the sponge to cool completely before icing it).
To make the ganache and fill the cake:
1) Put the Nutella into a bowl and set to one side.
2) In a saucepan, gently heat the cream until it reaches boiling point.
3) Immediately pour the cream over the Nutella and leave for one minute.
4) By hand, mix the cream and Nutella together until smooth and evenly combined.
5) Leave to cool down for a few minutes, then set 3tbs of the ganache to one side. Chill the remaining ganache in the fridge for 15 minutes.
6) Remove the chilled ganache from the fridge, it should have started to set a little. Using electric beaters, whisk the shilled ganache until it lightens in colour and increases in volume a little. It should be a nice spreading consistency.
7) Making sure the sponge has cooled completely, Use a cake-wire or serrated knife to split the cake into two layers.
8) Use a palette knife to spread the whipped ganache on top of the lower layer of sponge. Sandwich the cake together.
9) By hand, stir the remaining ganache (which has been kept at room temperature). It will have thickened a little but should still be a smooth pouring / spreading consistency. Tip this ganache onto the top of the cake, spreading it outwards with your (clean) palette knife to cover the entire top of the cake.
10) Sprinkle the flaked almonds on top and allow the ganache to set - enjoy :)