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Warm Hazelnut Financier Cake with a Malted Ice Creamx RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is another recipe received from Robert Hutchinson formerly Sous Chef at Weston Park, Shropshire.


Malted Ice Cream:
250 mls milk
400 mls double cream
2 Vanilla pods split and scraped
3 Large free range egg yolks
4 dessert spoons of Ovaltine or to taste

Hazelnut Financier Cake:
62g ground hazelnuts
62g soft flour
150g caster sugar
157g egg whites
157g unslated buter, melted

How to make Malted Ice Cream

  • Put cream and milk on to boil with vanilla and a quarter of the sugar (this will help to stop it burning)
  • Beat yolks and rest of the sugar together
  • When liquid comes to the boil pour half on to the eggs, mix well and return to the heat.
  • Heat slowly. Keep stirring until it coats the back of a spoon. Take off heat and add ovaltine.
  • Pass through a fine sieve and chill. When cold churn in ice cream machine as normal.

How to make Hazelnut Financier Cake

  • Mix flour and ground hazelnuts together. Add sugar.
  • Beat whites into the mix. Mix in the melted butter until smooth.
  • Butter and flour tartlet tins and pour in the mix. Do not overfill.
  • Cook at 250°C for about 10 minutes or until firm to the touch and a cake skewer comes out clean.
  • Turn out onto a wire rack.

To serve

  • Place warm cake on the centre of a warm plate. Top with a ball of ice cream.
  • Dress plate with raspberry coulis and an oven dried banana garnish

Serves 6

Chef Robert Hutchinson

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