Place the hazelnuts, chocolate and zest in a food processor and finely chop and mix.

Beat the egg yokes with half of the sugar until slightly increased in volume. Add the ground mixture on a slower speed. The mixture will be very stiff. Beat the egg whites with an electric mixer until frothy and add the remaining sugar until the whites are a stiff peak.

Fold the whites into the batter slowly. Pour the batter into the cake tin and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Cool the cake then remove it from the tin. Serves 6-8.

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Apple Bourbon Upside Down Cake

Melt the remaining butter in the skillet. Mix in brown sugar and cook, over high heat, until sugar disolves. Add the bourbon and cook for another minute. Remove from heat and cool.

Using a 250mm cake tin, first pour the sauce into the tin, then arrange the apple slices in the sauce, over-lapping one another, in a ring about 25mm from the edge of the pan. Sprinkle with cinnamon. Spoon hazelnuts in the centre of the ring and around the edges.

Upside Down Cake

Preheat oven to 180C (350F). 

In a bowl, whisk together cake flour, baking powder, baking soda, cinnamon, and salt. set aside.

In a large mixing bowl, beat sugar and butter together until smooth. Add eggs; beating until well mixed. Alternately mix in buttermilk and reserved dry ingredients and beat until smooth. Mix in vanilla. 

Pour batter evenly over the topping, spreading smoothly with a knife. Bake in the centre of the oven for about 35 minutes, or until top is golden and a skewer comes out clean.

Remove from oven and let stand for several minutes, and loosen edges with a knife. Invert on a serving plate and let stand for a minute before removing pan.

Serve warm with whipped cream flavoured with a little sugar and bourbon.

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Nutt Ranch Hazelnut Cherry Tart

Shell

Filling

Shell

Grease a round 240mm loose based flan tin.

Process flour, icing sugar, nuts and butter until combined. Add egg yoke; process until ingredients just come together. Knead dough gently on a floured surface until smooth. Cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line the prepared tin; trim edge. Cover refrigerate for 30 minutes.

Filling 

Beat butter and sugar in a small bowl until just combined. Add eggs, one at a time, beating well between additions; fold in nut meal and flour.

Spread filling over base of pastry case. Arrange cherries over top; gently press into filling.

Cook in a moderate oven , 180C, for about 40 minutes, or until lightly browned. Cool tart in tin for 10 minutes.

Serve warm or cold with ice cream.

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Chocolate Hazelnut Flan

Pastry

Grease a round 240mm loose based flan tin.

Process flour, icing sugar, nuts and butter until combined. Add egg yoke; process until ingredients just come together. Knead dough gently on a floured surface until smooth. Cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line the prepared tin; trim edge. Cover refrigerate for 30 minutes.

Filling

Melt chocolate and butter in a double boiler, stirring constantly until smooth. Remove from heat. Gradually add beaten eggs to the flour, whisking to form a smooth paste. Whisk egg mixture, sugar and sour cream into chocolate mixture, stirring thoroughly until smooth. Add chopped Nutt Ranch hazelnuts to mixture and pour into pastry case. Bake for 40 minutes until filling is set. Serve at room temperature dusted with icing sugar and garnished with raspberries or strawberries.

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Nutt Ranch Hazelnut/Chocolate Chip Cookies

Place rounded spoonfuls of mixture onto a greased tray. Bake at 190^oC for 10-12 minutes. Cool slightly before removing from the tray to cool on completely. Store in an airtight container.

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Orange Hazelnut Crisps

Beat butter, oil, rind, sugars and egg in large bowl with the electric mixer until smooth. Stir in the remaining ingredients, mix to a soft dough; refrigerate until firm. Roll rounded teaspoons of the mixture into balls with floured hands, place about 5cm apart on greased oven trays, flatten to 5mm thick. Bake in a moderate oven for about 12 minutes or until browned; cool on wire racks. Makes about 60. Really tasty with a good cup of coffee.

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Hazelnut Filled Muffins

Grease a 12 hole muffin pan. First, combine all of the dry ingredients in a bowl large enough for all of the ingredients. Next, mix the liquid ingredients together. Combine all of the ingredients at once and fold them together, mixing as little as possible. Stop mixing while the mixture still looks rough and lumpy. Half fill the greased pan depressions with mixture and make a small well in the centre of each muffin. Spoon a teaspoon of your favourite jam or fresh fruit filling into each well, and top with the remaining muffin mixture. Bake in a moderately hot oven (190oC, 375oF) for about 25 minutes. 

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Hazelnut Meringue with Melba Sauce

Method:

Butter and flour the sides of the sandwich tins and line the bottom with a disc of
non-stick (silicone) cooking paper. Set the oven at 190 degrees C. or Mark 5.
Whisk the egg whites until stiff with a rotary or electric beater, add the sugar 1 tbs at
a time and continue beating until the mixture is very stiff and stands in peaks. Whisk
in the vanilla essence and vinegar, then fold in prepared nuts. Divide the mixture
between the two prepared tins and smooth the top with a palette knife; bake 30-40
minutes but no longer. The top of the meringue will be crisp and the inside soft like a
marshmallow. Turn onto wire racks to cool.

Watchpoint: Always fill meringue at least three hours before serving; cake will then
cut into portions without splintering. Whisk the cream, sweeten and flavour with
extra sugar and vanilla; use about two thirds to fill meringue. Dust top with icing
sugar and use the remaining cream to shape, or pipe rosettes on the top.
Serve the Melba sauce separately, (see below).

Melba Sauce

8 oz fresh raspberries, or frozen without sugar
4 Tbs icing sugar (sifted)

If buying frozen raspberries, get them 1-2 days
before you want them and leave to thaw in the
refrigerator. Pick over the raspberries (if fresh),
rub through a nylon strainer and then beat the
sifted icing sugar into raspberry puree 1 tbs at
a time.

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Send questions, inquires, or comments via email: info@nuttranch.co.nz

Copyright © 2001 The Nutt Ranch