Natalie Paull's Hazelnut Layer Cake with Roasted Cherries & Honeycomb Recipe - High Tea Society

Name: Natalie Paull's Hazelnut Layer Cake with Roasted Cherries & Honeycomb Recipe - High Tea Society
Ingredients: 170 g (6 oz) raw hazelnuts; 150 g/ml (5½ oz) extra-virgin olive oil; 120 g (4½ oz) egg yolk (from approx. 6 eggs) + 270 g (9½ oz) egg white (from approx. 8 eggs); 60 g/ml (2 oz) orange juice; 5 g (1/8 oz/½ teaspoon) vanilla paste; 130 g (4½ oz) soft plain (all-purpose) flour; 275 g (9½ oz) caster (superfine) sugar; 10 g (¼ oz/2 teaspoons) baking powder; 3 g (¹⁄₁₀ oz/heaped 1/4 teaspoon) fine sea salt; 3 g (¹⁄₁₀ oz/heaped 1/4 teaspoon) cream of tartar

highteasociety.com

This Hazelnut Layer Cake with Roasted Cherries and Honeycomb by Natalie Paull, is the ultimate showstopper for any special occasion.

View Original

Share this recipe:

Ingredients

170 g (6 oz) raw hazelnuts
150 g/ml (5½ oz) extra-virgin olive oil
120 g (4½ oz) egg yolk (from approx. 6 eggs) + 270 g (9½ oz) egg white (from approx. 8 eggs)
60 g/ml (2 oz) orange juice
5 g (1/8 oz/½ teaspoon) vanilla paste
130 g (4½ oz) soft plain (all-purpose) flour
275 g (9½ oz) caster (superfine) sugar
10 g (¼ oz/2 teaspoons) baking powder
3 g (¹⁄₁₀ oz/heaped 1/4 teaspoon) fine sea salt
3 g (¹⁄₁₀ oz/heaped 1/4 teaspoon) cream of tartar