I enjoy baking and like to try new products. I was recently sent some non-stick Bacofoil, which I used when making honey roasted hazelnuts to decorate a cake. While you might think foil is just foil, actually this non-stick stuff is pretty good!
The cake I used it for was my very favourite River Cottage hazelnut and chocolate cake. This is from the Light and Easy cook book – one I use a lot as it is full of GF recipes. I put Nutella butter icing on mine, but as the cake is dairy free, you could put plain chocolate on it, or no icing at all. It is moist and delicious – the combination of the Nutella icing and the honey roasted hazelnuts makes it very special and it’s good as a pudding or for afternoon tea by the fire.
50ml light oil (rapeseed or sunflower)
150g ground hazelnuts
1 tspn baking powder
1 tbspn cocoa powder
2 large eggs
50g caster sugar
1 tbspn runny honey
Pre-heat oven to 180 degrees.
Combine the dry ingredients and set aside. Whisk the eggs, honey and sugar in the bowl of a food mixer using the balloon whisk for a good 5 minutes until tripled in volume, fluffy and pale. The mixture should leave a trail when you lift the whisk.
While the whisk is still running, spoon in the dry ingredients and then trickle in the oil. Whisk for another minute then tip the mixture into a small cake tin that has been lined with greaseproof paper/baking parchment. Bake for 20 minutes in the middle of the oven.
To make the icing I make butter icing and then add large spoonfuls of Nutella (or other chocolate/hazelnut spread), giving it all a good beat.
Toss hazelnuts in honey, place on your non-stick Bacofoil and roast in the oven at 160 for 15 minutes.
PS – Bacofoil: I often oven-roast salmon fillets and usually put them on foil because they make a mess of the dish, but they always stick to the foil! Not now I have found this non-stick Bacofoil ….