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Hazelnut crumble cake with Nutella icing from Sweet (page 90) by Yotam Ottolenghi and Helen Goh

  • milk chocolate
  • ground cinnamon
  • double cream
  • soured cream
  • hazelnuts
  • caster sugar
  • Greek yoghurt
  • plain flour
  • butter
  • Nutella
  • rum

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Notes about this recipe

  • Jojobuch on August 28, 2018

    This was a big hit - I made individual bundt cakes with Nutella ganache. Having the crumble as layers in the cake makes for a nice textural contrast, and the ganache came together and set beautifully. When filling the bundt pans, I was a bit worried that the individual layers of the fairly firm batter separated by crumble would not hold together after baking. As suggested in the recipe though, I pressed down on the final crumble layer, which seems to have compressed the individual layers, and most cakes held together nicely upon unmolding - the one that didn't was a nice snack for the baker :) Also, I initially wasn't sure if I'd get too much of a rise since I filled the bundts to the top; again, I didn't have to worry about that - maybe the trick of mixing the soured dairy with baking soda ahead of time ensures they don't rise too much later on. They still had a nice light texture without spilling out of the pans.

  • lilham on January 06, 2018

    This is a variation of the Hazelnut crumble cake with Gianduja icing. I always have a jar of nutella at home, so I made this variation. I cooked this in a large bundt tin in a fan oven at 160C for 55 min. The cake was just cooked, but the outside was a slightly too crisp for my liking. Next time I'll use a lower oven temperature. The authors gave the instructions to thinly sliced hazelnuts using a mandoline for sprinkling on the ganache. Because I was feeling lazy, I used flaked almonds instead. I also reserved 1/3 of the ganache for serving and would recommend it. The cake looks great and was very delicious too. Will definitely make again.

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