Looking for a seasonal dessert? This burnt butter hazelnut cake is topped with roasted rhubarb and toasted hazelnuts - perfect for the winter months.
Serves1010
Cook time1 hr 10 mins1 hour 10 minutes
Prep time30 mins30 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
220g chilled butter, chopped
1 bunch rhubarb, trimmed
1 cup (220g) caster sugar
1 orange, juiced
2/3 cup (150g) brown sugar
2 tsp vanilla bean paste
4 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1/2 cup (60g) hazelnut meal
1/4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp sea salt flakes
300g sour cream
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Method
Step 1
Preheat oven to 170°C. Line a baking tray with baking paper. Melt the butter in a medium saucepan over high heat. Cook for 5-6 mins or until the butter begins to foam and is golden brown. Pour into a heatproof bowl. Place in the fridge for 30 mins or until firm.
Step 2
Meanwhile, cut rhubarb into 10cm lengths, reserving any excess. Arrange the rhubarb lengths and excess rhubarb in a single layer on lined tray. Sprinkle with half the caster sugar and drizzle with the orange juice. Bake for 15-20 mins or until rhubarb is tender but still holds its shape. Pour the tray juices into a heatproof bowl. Finely chop the excess rhubarb and reserve. Set aside to cool.
Step 3
Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter, remaining caster sugar, ½ cup (110g) brown sugar and half the vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, baking powder, cinnamon, ginger and sea salt. Stir to combine. Add ¼ cup (60g) sour cream and the finely chopped rhubarb and stir to combine. Pour into the prepared pan.
Step 4
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Turn the cake onto a wire rack and set aside to cool completely.
Step 5
Whisk remaining vanilla, remaining sour cream and remaining brown sugar in a medium bowl until smooth.
Step 6
Arrange the rhubarb lengths on top of the cake. Drizzle over the tray juices. Cut into pieces and serve with the sour cream mixture.
Prep time30 mins30 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
220g chilled butter, chopped
1 bunch rhubarb, trimmed
1 cup (220g) caster sugar
1 orange, juiced
2/3 cup (150g) brown sugar
2 tsp vanilla bean paste
4 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1/2 cup (60g) hazelnut meal
1/4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp sea salt flakes
300g sour cream
Description
Looking for a seasonal dessert? This burnt butter hazelnut cake is topped with roasted rhubarb and toasted hazelnuts - perfect for the winter months.
Method
Step 1
Preheat oven to 170°C. Line a baking tray with baking paper. Melt the butter in a medium saucepan over high heat. Cook for 5-6 mins or until the butter begins to foam and is golden brown. Pour into a heatproof bowl. Place in the fridge for 30 mins or until firm.
Step 2
Meanwhile, cut rhubarb into 10cm lengths, reserving any excess. Arrange the rhubarb lengths and excess rhubarb in a single layer on lined tray. Sprinkle with half the caster sugar and drizzle with the orange juice. Bake for 15-20 mins or until rhubarb is tender but still holds its shape. Pour the tray juices into a heatproof bowl. Finely chop the excess rhubarb and reserve. Set aside to cool.
Step 3
Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter, remaining caster sugar, ½ cup (110g) brown sugar and half the vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, baking powder, cinnamon, ginger and sea salt. Stir to combine. Add ¼ cup (60g) sour cream and the finely chopped rhubarb and stir to combine. Pour into the prepared pan.
Step 4
Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Turn the cake onto a wire rack and set aside to cool completely.
Step 5
Whisk remaining vanilla, remaining sour cream and remaining brown sugar in a medium bowl until smooth.
Step 6
Arrange the rhubarb lengths on top of the cake. Drizzle over the tray juices. Cut into pieces and serve with the sour cream mixture.
