Last weekend, hubsy got back into the kitchen and baked up another German classic – hazelnut cake. The ground hazelnuts were brought back from his last visit to Germany and I wanted him to use it up quick lest it go rancid in our heat and humidity.
But first, BREAD!
I’ve been playing around quite a bit with sourdough breads. This one was a miso black garlic sourdough loaf that was really enjoyable. Slightly sweet umami from the black garlic, and salty from the miso. No added salt because the salt from the miso was more than enough.
Of course, Easter meant hot cross buns! Sourdough ones no less.
So to freeze, some to eat, some to give away.
High hydration sourdough…
This was 77% hydration so it yielded a thinner crust with a soft, chewy, spongey crumb.
Still too lazy to read up on the technical aspects of what constitutes a perfect loaf and how great sourdough should look. At the moment, I’m just happy when it turns out looking reasonably pretty (to me), and amply tasty!
We made sourdough pizza one night too!
Meat-fest pizza – Cumberland sausages, onions, parmeggiano. This was really good with all the oily meat juice flavouring each bite further.
Veg supreme – Roasted red peppers, pumpkin, onions and herbed brie.
Another night, I made sourdough pretzels. My rolls looks decent but yes, my pretzels need more practice. They currently look very crab-like, thought very cute if I may say so myself!
Walnut sourdough was made too!
I was too eager and did not wait for my starter to peak quite so much so this yielded a less sour bread. 😦 I like a strong tang.
Decided to make a light rye sourdough sandwich bread as well instead of buying commercial for morning breakfasts.
I don’t think I got the dough quite right but after baking, it looks decent and tastes still tastes good.
Nutella on toast is a no-fail combination. Always.
My highest hydration loaf so far – 85% using a tangzhong method that I found on Foodgeek. The only super high hydration loaf that turned out to my liking.
Very thin crust and really delicious!
Now, thank you for your patience! We move onto the hazelnut cake. Florian loves his käsekuchen and hazelnut cake is a close second. I’ve still not been able to achieve exactly what he’s looking for but this one was pretty good. The chocolate coating he prefers to be a hard shell, like magnum. I haven’t been able to quite achieve that with this chocolate coating so will leave the recipe for that out.
Hazelnut Cake (Makes 3 6″x2″ loaf cakes)
250 g butter, soft and unsalted
180 g sugar
250g plain flour
2 tsp baking powder
250g hazelnut flour
vanilla beans (if you have vanilla sugar, sub out about 10g sugar and add in 10g vanilla sugar)
- Preheat the oven to 175 deg C and line baking tins.
- Cream butter with sugar and vanilla beans (or vanilla sugar) until light and fluffy.
- Add in eggs, one at a time, beating well after each addition.
- Add in a quarter of dry ingredients, then a third of the milk. Repeat and end with dry ingredients.
- Pour batter into baking tins and bake 36-40min, or until a skewer inserter comes out clean.
- Allow to cool before removing from tins. Dust with icing sugar, or coat in icing or chocolate ganache. Or Nutella. Whatever catches your fancy!
We kept one out to eat fresh and the other two, we wrapped and put into the freezer so that it can be taken out to feed Florian whenever a craving hits. As for all our bread, we’ve been steadily making progress eating them up at mealtimes, either to mop up sauces and gravies, or to make sandwiches. We also gave a lot out to neighbours and friends. Social distancing so we only hang them at their doors and text them to take the breads in.
Hope you’re all staying home and keeping safe! No better time to pick up cooking and baking like now so if you have any clever recipes that you’ve just learnt, feel free to share them with me. I’d love to give them a go (if they’re simple enough) since I’ve been cooking a lot more often now for our family. 🙂