Caxton magazines staff
There’s no such thing as too many cooks in the kitchen when medical specialists Duane Blaauw and Eftyhia Vardas entertain. From deciding what dishes to serve to pairing the wines, it’s a team effort all the way. They share their menu for a gourmet brunch
INGREDIENTS
- 200g toasted hazelnuts
- 100g butter
- 125g sugar
- 3 eggs
- 150g cake flour
- 7,5ml baking powder
- 15ml Frangelico
- 100ml milk
- 15ml extra virgin olive oil
- rind of 1 lemon, grated
- icing sugar and fresh raspberries, to serve
FOR THE VANILLA CREAM:
- 250ml cream
- 1 vanilla pod
METHOD
- Preheat the oven to 180°C. Grease a 26cm round cake tin with butter and flour it.
- Process the hazelnuts in a food processor until coarsely ground.
- Beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder into the mixture and mix well.
- Add the Frangelico, milk, oil, lemon rind and ground hazelnuts and gently stir until just combined.
- Spoon the mixture into the tin and bake for approximately 35 minutes until golden brown and springy to the touch. Insert a skewer, and if it comes out clean, it’s done. Allow to cool and transfer to a serving dish.
- To make the vanilla cream: split the vanilla pod and scrape the seeds into the cream. Whip the cream until soft peaks form.
- Sprinkle the torte with icing sugar and serve with the vanilla cream and raspberries.
This recipe serves serves 8–10 people
