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Kerrygold Apple & Hazelnut Streusel Cake

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:  8

 

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

http://kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake/

Avonmore Marvellous Meringues

Whip Up Marvellous Meringues

Ingredients

  • 3 egg whites
  • 175g caster sugar
  • 1/2 tsp vanilla essence
  • Avonmore Whipped Cream
  • Seasonal berries to serve: strawberries & raspberries

Directions

 

  1. Firstly, preheat your oven to 200C / Gas mark 1. Line a baking tray with parchment paper.
  2. Whisk the 3 egg whites in a large bowl until they form stiff peaks. You can do this with an electric whisk or a handheld.
  3. Begin to add the caster sugar to the egg whites, one tablespoon at a time, whisking on a high speed between each tablespoon. Mix until stiff.
  4. Once all of the sugar has been added, pour in the vanilla essence and whisk once more. At this point the mixture should be white and glossy and forming stiff peaks. Dollop 6 heaped tablespoons of the meringue mixture onto the baking tray, with an even distance between each.
  5. Bake in the oven for 50 minutes, and then turn off the oven and leave to cool.
  6. Once cooled, add a big dollop of Avonmore Whipped Cream, and serve with berries of your choice.

 

4.33 avg. rating (84% score) – 6 votes