Our wonderful Italian information night and a recipe for Italian baby hazelnut cakes
March 4, 2016
Last Sunday night was a very special one here at Relish Mama. Many lovely guests gathered to be part of a lovely celebration and information session here with us. We gathered essentially to talk more about our incredible trip to Liguria October 3rd-10th. It was wonderful and all very social & relaxed – just the way I like it here.
We all rolled up our sleeves and were hands on together to create tasty little antipasti. These are some of my favourite recipes that I was delighted to share and cook with these lovely people.
After the cooking time, guests gathered to enjoy their efforts over a glass of wine. Following, we shared a rustic Italian meal that represent the type of meals you might enjoy & share in someones home, should you be lucky enough to find yourself in Italy.
Guests listened and watched a little presentation on what to expect over these magical 7 days and we then shared the perfect end to a busy week – a Sunday night around a table, sharing ourselves, great food, lovely wines and simply slowing down to enjoy each other and the moment. Michael was able to join us too, which was really special for me. A little odd to get a babysitter to have dinner at your work but he & I both loved the night and getting to know everyone, that little bit more.
We have had a really terrific response from this special evening and the trip is booking up and I am excited and delighted about the great people who will share this adventure with us this year. We are going to have the most incredible time together.
At the end of the evening, I served my take on biscotti as well as these lovely little Italian baby hazelnut cakes.
Buon Appetito.
Nellie
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Italian baby hazelnut cakes
Italian baby hazelnut cakes
Equipment
- Oven
- Food processor
- Muffin cake tin
Ingredients
For the cakes
- 200 grams hazelnuts lightly toasted plus a hazelnut for each cake top
- 200 grams sugar (golden caster is lovely for these)
- 200 grams plain flour
- 2 teaspoons baking powder
- 125 grams soft butter
- zest of 1 lemon
- 1/2 cup sour cream
- 4 eggs
Lemon frosting
- 1 cup icing sugar
- 2 cups cream cheese
- zest of 1 lemon
- juice 1/2 lemon
Instructions
- Preheat the oven to 180°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
- Place the hazelnuts in a food processor and process to a course texture. Then add the sugar, flour, baking powder and process until well mixed. Add the butter, lemon and sour cream. Add with the food processor running add the eggs one by one until well combined.
- Spoon the batter into the prepared muffin tins. Bake for 30 minutes, or until the tops are golden and a skewer inserted in the centre of the little cakes comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, for the lemon frosting, place the sugar into a food processor and process to a fine texture to remove any lumps. Add the remaining ingredients and process until well combined and the mixture is smooth and silky. Spoon over the little cakes and top with a toasted hazelnut.
Notes
Nutrition
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