A 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.)
Butter and flour two layer-cake pans and line them with baking parchment. Set aside for later.
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.
Remove the nuts from the oven and pour them onto a clean kitchen towel.
Reduce the heat of the oven to 150ºC.
Rub energetically with the towel to remove the skins.
Grind the skinned nuts with a nut grinder or food processor.
Sift through the ground nuts and eliminate any large pieces.
Grind the larger pieces again and add back to the rest of the ground nuts, along with the almonds.
Beat the caster sugar into the egg whites a little at a time.
Continue beating another few minutes after all the caster sugar has been added.
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.
Carefully fold a little more than three-quarters of the ground nuts into the mixture.
Pour half of the mixture into each of the buttered and floured cake pans.
Bake in the 150ºC oven for about 30 minutes, or until the cakes are firm but not browned.
Turn the cakes out onto wire racks and remove the baking parchment.
Allow the cakes to cool.
While the cakes are cooling, mix the whipped double cream with the granulated sugar and the remaining vanilla extract.
Fold the rest of the nuts into the whipped cream.
Place one of the cooled cake layers on a serving plate and spread the whipped cream and nut mixture on top of it.
Carefully lay the second layer on top of the first and serve immediately.
I’ve always loved the light and tangy flavour of limes; there’s something about even just the smell of them that makes me feel happy and carefree. This lemon-lime yoghurt cake has the perfect amount of sweetness to compliment the sour taste of the citrus.
I like to leave this cake unfrosted with just a light dusting of icing sugar in order to fully appreciate the lime flavour, but if you prefer, you can frost it with any plain or citrus-flavoured frosting. (Also try this lime cheesecake. Absolutely scrumptious!)
Ingredients:
225g butter, softened
250ml plain yoghurt
400g granulated sugar
215g cake flour
3 eggs
1/2tsp baking soda
1/4tsp salt
Grated rind of 2 limes
Grated rind of 2 lemons
Juice of 2 limes
Juice of 2 lemons
Icing sugar for dusting
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Instructions:
Preheat the oven to 175ºC.
Grease and flour two 20cm x 10cm x 7cm loaf pans, or line them with parchment paper. Set aside.
In an electric mixer set on medium speed, cream the butter.
Add the sugar a little at a time and beat until light in colour.
Add the eggs, one at a time, beating well after each addition.
Add the lemon and lime rinds, half the lemon and lime juices and yoghurt. Blend well.
With the mixer set on low speed, add the flour, baking soda and salt. Mix just until blended.
Pour the batter into the prepared pans. Spread the batter evenly between the two pans.
Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
 Remove the cakes from the oven and pour the rest of the lemon and lime juices over the hot cakes.
 Cool the cakes in their pans for 20 to 25 minutes.
 Carefully remove the cakes from the pans and continue to cool on wire cooling racks.
 When the cakes have completely cooled, remove and discard the parchment paper.
This  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.
You can use any type of apples in season. Personally, I like to use a mixture of different varieties of apples. The recipe calls for 4, so why not use 4 different kinds? The cake will taste a little bit different every time, but that’s really the great thing about it!  The cake can be stored in a covered container in the refrigerator for up to 4 days. (Also try this apple tart tatin recipe.)
Ingredients:
300g plus 2 tablespoons granulated sugar
2 teaspoons cinnamon
250g chopped walnuts
6 eggs
125ml vegetable oil
4 tablespoons lemon juice
Grated rind of 1 lemon
1tsp vanilla extract
250g flour
2 teaspoons baking powder
4 apples, cored, peeled, and thinly sliced (about 1 litre)
1 litre vanilla ice cream
Instructions:
Preheat oven to 175ºC.
Line a 23cm circular pan with baking parchment. Set aside.
In a small bowl, combine 2 tablespoons sugar with the cinnamon. Set aside.
In an electric mixer set on medium speed, mix the eggs, 300g granulated sugar, the oil, lemon juice, lemon rind and vanilla.
On low speed, add the flour and baking powder. Continue mixing until the batter is smooth.
Pour the apples and walnuts into the batter and mix well.
When all blended together, gently fold the batter into the prepared pan.
Smooth it out so that it lies evenly, with no apples peeking out from the top.
Next, top and sprinkle with the cinnamon and sugar.
Bake for 60 to 65 minutes, or until a tester comes out clean.
Remove from the oven and cool in the pan on wire cooling rack. Make sure that the cake is very cool before you remove it from the pan.
Discard the baking parchment and serve, preferably with a scoop of vanilla ice cream.
A 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.)
I’ve always loved the light and tangy flavour of limes; there’s something about even just the smell of them that makes me feel happy and carefree. This lemon-lime yoghurt cake has the perfect amount of sweetness to compliment the sour taste of the citrus.
This  apple cake recipe is delicious warm from the oven, but also makes for a good breakfast the next day. You can serve the cake plain or add a scoop of whipped cream, crème fraîche or ice cream for extra enjoyment, or you could even drizzle some caramel sauce or condensed milk over the top.
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