Introducing a delightful combination of flavors in Nigel Slater’s recipes for a luscious Hazelnut Cake and a refreshing Salad of Apples and Pecorino. Indulge in the warm nuttiness of the cake, perfectly complemented by the crispness of the apple and the tangy bite of pecorino in the salad. These recipes promise to bring a touch of elegance to your table while keeping things cozy and inviting.
Nigel Slater’s Hazelnut Cake and Salad of Apples and Pecorino
Ingredients:
For Hazelnut Cake:
– 1 cup hazelnuts, toasted and skins removed
– 1 cup all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 3/4 cup milk
For Salad of Apples and Pecorino:
– 2 crisp apples, sliced thinly
– 1 lemon
– 1/2 cup pecorino cheese, shaved
– 1/4 cup fresh mint leaves
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. Start by preparing the hazelnut cake. In a food processor, finely grind the hazelnuts. Be careful not to over-process, as you don’t want them to turn into hazelnut butter.
3. In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt until well combined.
4. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Do not overmix.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. As the cake is cooling, prepare the salad. Place the sliced apples in a large bowl. Squeeze the lemon juice over the apples to prevent browning.
8. Add the shaved pecorino and mint leaves to the apples.
9. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
10. To serve, slice the Hazelnut Cake and plate it alongside the Salad of Apples and Pecorino. The nutty richness of the cake pairs wonderfully with the bright flavors of the apple and pecorino salad, creating a balanced and satisfying meal.
Create a warm and inviting ambiance at your table with Nigel Slater’s Hazelnut Cake and Salad of Apples and Pecorino. These recipes are perfect for a cozy gathering or a special treat for yourself. Enjoy the elegance of these dishes and savor the delightful combination of flavors that will surely impress your guests.
