Hazelnut Crunch Cake With Honeyed Kumquats
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Sugar1 cup
Water1.5 cups
Chardonnay3 cup
Honey2 cups
All-Purpose Flour1 tbsp
Baking Powder3 tsp
Salt3 large
Egg Yolk1 tbsp
Vanilla Extract1 tsp
Almond Extract1.25 cups
Whole Milk5 large
Egg White1.5 cups
Whipping Cream (chilled)4 tsps
CognacDirections:
1
For nut crunch: Line baking sheet with foil
2
Stir sugar and 1/4 cup water in heavy medium saucepan over medium–low heat until sugar dissolves
3
Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally
4
Mix in nuts
5
Pour onto foil; cool completely
6
Coarsely chop nut crunch
7
Set aside
8
Line baking sheet with foil
9
Stir sugar and 1/4 cup water in heavy medium saucepan over medium–low heat until sugar dissolves
10
Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally
11
Mix in nuts
12
Pour onto foil; cool completely
13
Coarsely chop nut crunch
14
Set aside
15
For kumquats: Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end
16
Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves
17
Scrape in seeds from vanilla bean; add bean
18
Add kumquats; simmer until almost tender, about 8 minutes
19
Using slotted spoon, transfer kumquats to plate; cool
20
Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats)
21
Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes
22
Cool
23
Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end
24
Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves
25
Scrape in seeds from vanilla bean; add bean
26
Add kumquats; simmer until almost tender, about 8 minutes
27
Using slotted spoon, transfer kumquats to plate; cool
28
Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats)
29
Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes
30
Cool
31
For cake: Preheat oven to 350°F
32
Line 15 1/2 x 10 1/2 x 1–inch or 17 x 11 x 3/4–inch baking sheet with foil; butter and flour foil
33
Finely grind nuts with flour in processor; transfer to medium bowl
34
Whisk in baking powder, spice, and salt
35
Using electric mixer, beat butter and sugar in large bowl until well blended
36
Beat in yolks and extracts
37
Beat in dry ingredients alternately with milk in several additions, just until combined
38
Using clean dry beaters, beat whites in another large bowl until stiff but not dry
39
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
40
Spread batter evenly in prepared pan
41
Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11–inch cake and 28 minutes for 15 1/2 x 10 1/2–inch cake
42
Cool cake in pan on rack 20 minutes
43
Run knife around cake to loosen
44
Turn cake out onto foil–lined rack; cool completely
45
Cut hazelnut cake crosswise into 3 equal pieces
46
Preheat oven to 350°F
47
Line 15 1/2 x 10 1/2 x 1–inch or 17 x 11 x 3/4–inch baking sheet with foil; butter and flour foil
48
Finely grind nuts with flour in processor; transfer to medium bowl
49
Whisk in baking powder, spice, and salt
50
Using electric mixer, beat butter and sugar in large bowl until well blended
51
Beat in yolks and extracts
52
Beat in dry ingredients alternately with milk in several additions, just until combined
53
Using clean dry beaters, beat whites in another large bowl until stiff but not dry
54
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
55
Spread batter evenly in prepared pan
56
Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11–inch cake and 28 minutes for 15 1/2 x 10 1/2–inch cake
57
Cool cake in pan on rack 20 minutes
58
Run knife around cake to loosen
59
Turn cake out onto foil–lined rack; cool completely
60
Cut hazelnut cake crosswise into 3 equal pieces
61
For frosting: Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle)
62
Place 1 cake piece on platter
63
Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup
64
Top with second cake piece
65
Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup
66
Top with third cake piece
67
Spread remaining frosting over top and sides of cake
68
Drain remaining kumquats; remove seeds and any attached pulp
69
Top cake with kumquats, arranging like flowers
70
Do ahead Can be made 1 day ahead; cover and chill cake
71
Store remaining nut crunch and kumquat syrup at room temperature
72
Press remaining nut crunch around sides of cake
73
Drizzle 2 tablespoons syrup over cake and serve
74
Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle)
75
Place 1 cake piece on platter
76
Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup
77
Top with second cake piece
78
Spread 3/4 cup frosting over; sprinkle with 1/3 cup chopped kumquats and 1/3 cup nut crunch, then drizzle with 2 tablespoons kumquat syrup
79
Top with third cake piece
80
Spread remaining frosting over top and sides of cake
81
Drain remaining kumquats; remove seeds and any attached pulp
82
Top cake with kumquats, arranging like flowers
83
Do ahead Can be made 1 day ahead; cover and chill cake
84
Store remaining nut crunch and kumquat syrup at room temperature
85
Press remaining nut crunch around sides of cake
86
Drizzle 2 tablespoons syrup over cake and serve