Cherry, Chocolate & Hazelnut Torte

Jul. 18th, 2017 04:04 pm
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Posted by Izy

Growing up I remember leafing through my mum’s cookbook, searching for the particular recipe that I wanted to make that day. I would look out for the signposts e.g. the page with the post it note on it, the page with a magazine cut-out of a brownie recipe with its gloriously vintage photo… It was easier to remember the location of certain recipes in that book like the chocolate chip & almond torte situated on the final pages. That’s the recipe that this torte is based off of (and which was in my first cookbook!) with a few changes made to incorporate hazelnuts and cherries into the batter as well.

As cherries are in season at the moment, I’ve been eating and baking with them a lot! Much to my joy, Waitrose has just started stocking British-grown cherries which is pretty amazing. All of the UK-sourced fruit and veg from Waitrose is LEAF Marque (Linking Environment and Farming) certified which means that the farmers operate in environmentally responsible ways like using crop rotation and limiting use of chemical pesticides/fertilisers. I find it so cool when I can source ingredients from the UK which you wouldn’t typically expect that have been grown in a way which is mindful of the environment. Oh and the cherries were juicy and sweet! So they paired perfectly with the bitter chocolate and earthy hazelnuts.

This torte does require a bit of extra effort as you have to do the whole egg white whisking thing plus you need to pull out that food processor to break down the biscuits + hazelnuts. BUT I do have to say that this is one of my all time fave tea-time cakes. It’s quite light and buttery so it goes down well with a cup of coffee in the afternoon!

Cherry, Chocolate & Hazelnut Torte

  • 100 g (3.5oz) butter (softened (plus extra for the tin))
  • 130 g (4.6oz) digestive biscuits or graham crackers
  • 80 g hazelnuts
  • 1 tsp baking powder
  • 75 g (1/2 cup + 2 tbsp) plain white flour
  • 4 eggs
  • 100 g (1/2 cup) granulated sugar
  • ¼ tsp salt
  • 300 g (11oz) cherries (pitted, roughly chopped)
  • 75 g (2.6oz) dark chocolate chips or roughly chopped chocolate
  1. Grease a 12-inch tart tin or cake pan with some softened butter using a paper towel. Preheat the oven to 180 C (350F)

  2. Place the biscuits/crackers into a food processor and blitz until mealy. Add the hazelnuts and blend again until the majority has broken down into a mealy texture. Pulse in the flour and baking powder. Use some of this mixture to dust the buttered tin then pour the rest of it into a large bowl and set aside.

  3. Separate the eggs placing the whites into a large, clean bowl and the yolks into the bowl of the food processor. 

  4. Add the butter, half the sugar and the salt to the food processor with the yolks and blend together until smooth. Tip in the flour/biscuit crumb mixture from earlier and blend until just smooth. Scrape back into the bowl which the flour/biscuit mixture was in.

  5. Whisk the egg whites until they start to froth up. Very slowly stream in the remaining sugar as you continue to whisk the egg whites. Keep whisking until you get stiff peaks.

  6. Mix 1/3 of the beaten egg whites into the butter mixture in the large bowl to loosen it up. Add the remaining beaten egg white and gently fold together until you just reach a consistent, smooth batter. 

  7. Pour the batter into the prepared tin and sprinkle with the cherries and chopped chocolate (I also put some extra hazelnuts on top). Bake for 20-25 minutes until the edges are set and the middle is just slightly soft. Remove from the oven and leave to cool. Remove from the tin, cut into wedges and serve. 

– to make this gluten-free: replace the flour with gluten-free baking flour. Use dry amaretti biscuits (check they’re gluten free) instead of the digestive biscuits/graham crackers. – to make this dairy free: use refined olive oil or canola oil/sunflower oil instead of the butter. Make sure the chocolate you’re using is dairy-free.

*Thanks to Waitrose for sponsoring this post! All opinions are my own.

The post Cherry, Chocolate & Hazelnut Torte appeared first on Izy Hossack - Top With Cinnamon.

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Posted by Izy

This type of food is my favourite thing about this time of year. Those recipes that are so quick to put together on a weeknight so you can sit outside and enjoy your dinner as the sun juuuust starts to set (although lets be real I’m probably sneezing 20% of the time because of all the pollen but OH WELL). Simple ingredients put together to make one delicious, perfect meal.

This salad features one of my favourite carb-elements ever – sautéed potatoes. Is anyone else obsessed with them like I am!? They’re crispy on the outside and fluffy on the inside a bit like a roasted potato but a) faster to make and b) less dry, I find. The perfect addition to a salad like this in place of something like croutons to show you that potatoes are more than a bit on the side! Because hey, white potatoes get a bit of a bad rap in the ‘wellness world’ as people seem to demonise any carb which is white. But hello did you know they’re a source of fibre, especially if you leave the skins on as I always do! They’re also high in vitamin C and Potassium  which are essential micronutrients. Potatoes themselves are naturally fat free so if you need to control your fat intake, they’re a great option. Something else people tend to overlook is that potatoes are very cheap so when you’re on a budget they’re a super accessible source of nutrition including the all-important carbohydrates that your body needs. Plus they’re locally grown in the UK & Ireland which is always a win!

At the moment I’m loving them for dinner either par-boiled & sautéed like this (where I use floury baking potatoes) or boiled and cooled (where I’d use waxy/new potatoes). Toss them into a salad with a delicious vinaigrette, some pulses, seasonal veg & some leafiness. I’m not a fan of regular potato salad (too much mayo, not a fan), and I find that using differently flavoured vinaigrettes makes things more interesting anyway. I like to add different spices/fragrant ingredients to give the meal a Mexican/Italian/Japanese… twist without having to change much else.

This recipe is a slightly more jazzy version of a standard tomato/basil/mozzarella salad. I’ve bulked it up with the crispy sautéed potatoes and cannellini beans so the dish holds it’s own as a meal. I drizzled in pesto and sprinkled on za’atar plus fresh basil for pumped up flavour. Lastly the burrata which, if you’ve never had it before, is basically a ball of mozzarella with cream inside so when you cut into it, you get a kind of creamy drizzle over the salad. If you can’t source burrata/it’s too expensive (I’ve bought it for £4-5 per large ball from an Italian deli), just get yourself a nice large ball of mozzarella, tear it up and dot it over the salad; If you’ve got a splash of cream on hand, drizzle a tablespoon or two over as well!

Crispy Potatoes with Pesto, Tomatoes & Burrata

  • ~500 g potatoes (floury are best here) (skin on)
  • 3 tbsp sunflower oil or another neutral oil
  • salt
  • 2 handfuls rocket (arugula) leaves
  • 1x 400 g can cannellini beans (drained)
  • 4 tbsp basil pesto
  • 4-5 tbsp pitted, sliced olives
  • ~400 g cherry tomatoes (halved) or heritage tomatoes (sliced)
  • 300 g ball of burrata cheese (see notes)
  • 2 tsp za'atar mix (see notes)
  • a few basil leaves (torn)
  1. Bring a large pot of well-salted water to the boil. Wash the potatoes well then cut into ~3cm chunks. Drop them into the boiling water, bring the water back up to the boil and cook for 3 minutes. Remove the pot from the heat and drain the potatoes.

  2. Over a medium-high heat, heat a large frying pan with enough oil to coat the base of the pan well. Once the oil is hot add the potatoes to the pan and season with some salt – you don’t want to crowd it too much so you may need to fry in 2 batches, depending on the size of your frying pan.

  3. Cook the potatoes until they start to turn golden underneath then turn them so all the sides become golden. Remove from the heat and set aside.

  4. On a serving plate, lay down the rocket leaves. Mix the cannellini beans, pesto and olives together in a small bowl and distribute over the leaves. Lay on the tomatoes and warm potatoes. Place the burrata in the centre and sprinkle with the za’atar and basil leaves. Serve.

Za’atar is a herb mix containing dried oregano, sumac, sesame seeds and sallt. If you can’t source it (I get it from the Middle Eastern grocers in London/Leeds) you can sprinkle on dried oregano instead or leave it out.

– if you can’t find burrata, use a large ball of mozzarella cheese, tear it up and scatter that over the salad. If you’ve got some cream on hand, drizzle 1-2 tablespoons over the salad too.

*Thanks to ‘Potatoes: more than a bit on the side‘ for sponsoring this post! More exciting potato recipes can be found here: and 

The post Crispy Potatoes with Pesto, Tomatoes & Burrata appeared first on Izy Hossack - Top With Cinnamon.


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