If $3.63 per serving falls in your budget, Hazelnut Crunch Cake with Honeyed Kumquats might be an amazing vegetarian recipe to try. This recipe serves 10. One portion of this dish contains around 19g of protein, 65g of fat, and a total of 1329 calories. If you have water, chardonnay, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
1
Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over mediumlow heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally.
Ingredients you will need
Sugar
Syrup
Water
Equipment you will use
Baking Sheet
Pastry Brush
Sauce Pan
Aluminum Foil
Frying Pan
2
Mix in nuts.
Ingredients you will need
Nuts
3
Pour onto foil; cool completely. Coarsely chop nut crunch. Set aside.
Equipment you will use
Aluminum Foil
1
Starting at rounded end, cut cross into each kumquat to within 1/4 inch of stem end. Bring wine, sugar, honey, and star anise to boil in heavy large saucepan, stirring until sugar dissolves. Scrape in seeds from vanilla bean; add bean.
Ingredients you will need
Vanilla Bean
Star Anise
Kumquat
Honey
Seeds
Sugar
Wine
Equipment you will use
Sauce Pan
2
Add kumquats; simmer until almost tender, about 8 minutes. Using slotted spoon, transfer kumquats to plate; cool. Seed and finely chop enough kumquats to measure 2/3 cup (reserve remaining kumquats). Gently boil kumquat syrup until reduced to 11/4 cups, about 12 minutes. Cool.
Ingredients you will need
Kumquat
Syrup
Equipment you will use
Slotted Spoon
1
Preheat oven to 350F. Line 15 1/2 x 10 1/2 x 1inch or 17 x 11 x 3/4inch baking sheet with foil; butter and flour foil. Finely grind nuts with flour in processor; transfer to medium bowl.
Ingredients you will need
Butter
All Purpose Flour
Nuts
Equipment you will use
Baking Sheet
Bowl
Aluminum Foil
Oven
2
Whisk in baking powder, spice, and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. Beat in dry ingredients alternately with milk in several additions, just until combined. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten, then fold in remaining whites.
Ingredients you will need
Baking Powder
Butter
Sugar
Egg Yolk
Milk
Salt
Equipment you will use
Hand Mixer
Whisk
Bowl
3
Spread batter evenly in prepared pan.
Ingredients you will need
Spread
Equipment you will use
Frying Pan
4
Bake cake until tester inserted into center comes out clean, about 20 minutes for 17 x 11inch cake and 28 minutes for 15 1/2 x 10 1/2inch cake. Cool cake in pan on rack 20 minutes. Run knife around cake to loosen. Turn cake out onto foillined rack; cool completely.
Equipment you will use
Oven
Knife
Frying Pan
5
Cut hazelnut cake crosswise into 3 equal pieces.
Ingredients you will need
Hazelnuts
1
Combine all ingredients in large bowl; beat to soft peaks (do not overbeat or mixture will curdle).
Equipment you will use
Bowl
2
Place 1 cake piece on platter.
3
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. Top with second cake piece.
Ingredients you will need
Frosting
Kumquat
Syrup
4
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. Top with third cake piece.
Ingredients you will need
Frosting
Kumquat
Syrup
5
Spread remaining frosting over top and sides of cake.
Ingredients you will need
Frosting
Spread
6
Drain remaining kumquats; remove seeds and any attached pulp. Top cake with kumquats, arranging like flowers. Do ahead Can be made 1 day ahead; cover and chill cake. Store remaining nut crunch and kumquat syrup at room temperature. Press remaining nut crunch around sides of cake.