Subj : Ruby Tandoh's Rye, Chocolate, And Hazelnut Cake To : All From : Ben Collver Date : Sat May 25 2024 09:50:07 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Rye Chocolate Hazelnut Cake Categories: Cakes Yield: 8 Servinga MMMMM----------------------------CAKE--------------------------------- 125 ml Hazelnut oil 175 g Soft light brown sugar 2 lg Eggs 1 ts Vanilla extract 75 g Hazelnuts; chopped, roasted 75 g Plain flour 75 g Dark rye flour 30 g Cocoa powder 2 ts Baking powder 1 pn Salt; generous 110 ml Water; hot MMMMM---------------------------ICING-------------------------------- 100 g Icing sugar 2 tb Cocoa powder 25 ml Water; boiling 25 g Hazelnuts; chopped, roasted Grease and line a 900 g loaf tin and preheat the oven to 180°C/350°F/gas mark 4. Stir the oil and brown sugar together then mix in the eggs and vanilla extract. Whisk vigorously for a couple of minutes just to aerate the mixture and bring it smoothly together. Grind the hazelnuts to a fine meal in a food processor or coffee grinder, taking care not to overdo it or the nuts will begin to release their oils and you'll be left with a paste. If you don't have any way to process the nuts, you can swap them for ground almonds instead, although by using the oil alone, the hazelnut flavour will be more muted. You should be able to find ready-ground hazelnuts in the supermarket, too. In a separate bowl, combine the plain and dark rye flours, then add the ground nuts, cocoa powder, baking powder, and salt. Whisk lightly to mix everything together and break apart any flour or cocoa powder clumps (there really shouldn't be any need to sieve the mixture). Add the dry ingredients to the wet mix and beat together until smooth. Add the hot water and fold in until the batter is smooth and loose. Pour the batter into the prepared tin and bake for roughly 45 minutes, until it's well-risen with a proudly domed, cracked top. A small knife inserted into the middle should come out without any batter stuck to it. Leave to cool for half an hour or so in the tin, before unmoulding and transferring to a wire rack to cool completely. Once the cake is cool, prepare the icing. Sift the icing sugar and cocoa powder together into a mixing bowl, then add the water a little at a time, making first a paste, then a very thick icing, then a pourable icing. Spoon the icing generously over the cooled loaf, letting it drip down the sides and pool in the crags and dips of the top of the cake. Straight away, while the glaze is still sticky, scatter the chopped hazelnuts over. Leave to set for a little while before cutting and serving. Recipe by Ruby Tandoh Recipe FROM: MMMMM .