hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Make your cake…and eat it

Recipes with hazelnuts

19Jul 12

Hazelnut Torte

Hazelnut TorteA simple, yet satisfying, hazelnut torte recipe that is quick to prepare, and even quicker to disappear! (For those of you who like hazelnuts mixed with chocolate, you should definitely try this white birthday cake with nutella frosting as well.)


Hazelnut Torte
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 175g hazelnuts
  • 100g finely sliced almonds
  • 255g caster sugar
  • 4 egg whites, stiffly beaten
  • 3tsp vanilla extract
  • 1tsp fresh strained lemon juice
  • 250ml double cream, whipped
  • 2tbsp granulated sugar
  1. Preheat the oven to 240ºC.
  2. Butter and flour two layer-cake pans and line them with baking parchment. Set aside for later.
  3. Spread the hazelnuts along the bottom of an oven-safe pan and roast in the preheated oven for about 10 minutes, or until the skin cracks open and the nuts are toasted. Shake the pan every few minutes to keep the nuts from burning.
  4. Remove the nuts from the oven and pour them onto a clean kitchen towel.
  5. Reduce the heat of the oven to 150ºC.
  6. Rub energetically with the towel to remove the skins.
  7. Grind the skinned nuts with a nut grinder or food processor.
  8. Sift through the ground nuts and eliminate any large pieces.
  9. Grind the larger pieces again and add back to the rest of the ground nuts, along with the almonds.
  10. Beat the caster sugar into the egg whites a little at a time.
  11. Continue beating another few minutes after all the caster sugar has been added.
  12. Add two teaspoons of the vanilla extract and all of the lemon juice to the mixture and beat for two or three more minutes to ensure that all of the sugar has been completely dissolved into the egg whites.
  13. Carefully fold a little more than three-quarters of the ground nuts into the mixture.
  14. Pour half of the mixture into each of the buttered and floured cake pans.
  15. Bake in the 150ºC oven for about 30 minutes, or until the cakes are firm but not browned.
  16. Turn the cakes out onto wire racks and remove the baking parchment.
  17. Allow the cakes to cool.
  18. While the cakes are cooling, mix the whipped double cream with the granulated sugar and the remaining vanilla extract.
  19. Fold the rest of the nuts into the whipped cream.
  20. Place one of the cooled cake layers on a serving plate and spread the whipped cream and nut mixture on top of it.
  21. Carefully lay the second layer on top of the first and serve immediately.


Continue reading
29Jun 12

Pear and Nut Bread

Pear and Nut BreadThis sweet and spicy pear and nut bread makes for a great Christmas cake and also works very well as a carry-along snack for school or a car-trip out in the country.  It also goes great with a nice warm cup of tea, especially Earl Grey or English Breakfast.  I like to use hazelnuts, but walnuts also work very well. (For a chocolaty treat, try these poached pears with a hot white chocolate liqueur sauce.)



  • 4 pears, peeled and cored
  • 110g butter, softened
  • 300g granulated sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 240g cake flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 250g seedless raisins
  • 250g chopped hazelnuts



  1. Cut two of the peeled and cored pears into 1.5cm slices.
  2. Place the pears in a small saucepan and cover with water. Bring to the boil, uncovered over high heat, and cook for 15 to 20 minutes, or until tender. Drain.
  3. Purée the cooked pears in a food processor until they attain the consistency of applesauce. You should have about 250ml. Set aside.
  4. Preheat the oven to 175ºC.
  5. Grease and flour a 25 x 15 x 7 centimetre loaf pan, or line with baking parchment. Set aside.
  6. In an electric mixer on medium speed, cream the butter. Gradually add the sugar and continue beating until light in colour.
  7. Add the pear purée and vanilla extract and mix just until blended.
  8. Add the eggs, one at a time, beating well after each addition.
  9. On low speed, gradually add the flour, baking powder, salt, cinnamon, and nutmeg.  Mix just until blended.
  10.  Dice the two remaining pears and stir into the batter along with the raisins and nuts.
  11.  Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the centre comes out clean.
  12.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
  13.  Carefully remove the cake from the pan and continue to cool on the wire cooling rack. Remove and discard the parchment.
  14.  Serve slightly warm or wrap in foil and store at room temperature.


Prep Time:  25 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

Continue reading
14Feb 12

White Birthday Cake with Nutella Frosting

White Birthday Cake with Nutella FrostingBirthdays! Love ‘em or hate ‘em, they come around every year!  And although I adore cheesecake, there is just no better way to celebrate than with my white birthday cake with Nutella frosting!  I admit it’s not the healthiest thing in the world, but that’s why birthdays are only once a year.

This hearty and delicious white birthday cake recipe was a staple around my house at birthday time when I was growing up.  It was handed down to me by my mother, who got it from my grandma, who got it from her mother, who supposedly invented it – although I make no claims as to the authenticity of this fact!  Either way, the cake is absolutely scrumptious and the Nutella frosting (my own addition) provides a great nutty/chocolaty contrast to the spongy white cake base.

If you’re feeling adventurous, try cutting the cake into two layers (after cooking and cooling, of course).  You can fill the middle layer with more Nutella, or strawberry jam, or any other flavour of jam, or whatever else tickles your fancy.  You could also garnish it with sliced almonds, hazelnuts, peanuts, or whatever other nut you prefer.


  • 1 cup of butter, softened
  • 2 cups of white sugar
  • 3 cups of all-purpose flour
  • 3 eggs
  • ½ cup of boiling water
  • ½ cup of whole milk
  • 2 tsp. of baking powder
  • 1 tsp. of vanilla extract
  • 400g jar of Nutella


  1. Cream together the butter and sugar until they’re light and fluffy.
  2. Add the boiling water and the milk a little at a time, stirring continuously.
  3. Add the vanilla and stir well.
  4. Add the baking powder and stir it in to the mix.
  5. Add 1 cup of flour and 1 egg, mixing vigorously.
  6. Repeat step 5 until all the flour and eggs have been added.
  7. Pour the mixture into an approx. 23cm round tube cake pan.
  8. Bake in a preheated oven at 160ºC for one hour or until a toothpick inserted at the top comes out clean.
  9. Turn out onto a cake rack and let it cool.
  10. Spread the Nutella over the outside of the cake and serve.

Prep Time:  20 minutes

Cooking Time: 1 hour

Serves:  10

Difficulty:  Medium

Continue reading