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Hazelnut cakes with frosted cherries
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • Melted butter, to grease
  • 150g (1 cup) icing sugar mixture
  • 75g (1/2 cup) plain flour
  • 155g (1 1/2 cups) ground hazelnuts
  • 2.50 gm ground cinnamon
  • 6 egg whites
  • 180g unsalted butter, melted, cooled
  • 115g (1/2 cup) caster sugar
  • 24 (about 200g) cherries, stems attached
  • 185g (3/4 cup) mascarpone
Instructions:
  • Preheat the oven to 200°C. Lightly coat a 17 x 25cm slab cake pan with melted butter and line the base with non-stick baking paper.
  • In a bowl, sift icing sugar and flour, then add hazelnuts and cinnamon. Mix until well combined. In another bowl, whisk 5 egg whites with a balloon whisk until frothy. Gently fold the frothy egg whites into the hazelnut mixture using a large metal spoon. Add melted butter and fold until just combined. Spoon the mixture into the prepared pan and smooth the surface.
  • Bake in a preheated oven until golden and a skewer inserted into the center comes out clean, about 20 minutes. Let cool on a wire rack for 15 minutes before serving.
  • Prepare a tray lined with non-stick baking paper. Whisk the leftover egg white with a fork until frothy. Place caster sugar in a separate small bowl. Take a cherry by the stem, brush it lightly with egg white, then dip and coat in sugar. Place the coated cherry upright on the lined tray. Repeat with the rest of the cherries. Let them sit for 15 minutes until dry.
  • Cut 24 hazelnut cake discs using a 3.5cm cutter. Top each with a dollop of mascarpone and a frosted cherry. Serve and enjoy!

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