We’ve been enjoying a very successful British summer of sport so far with Andy Murray winning Wimbledon (and Heather Watson the mixed doubles), Danny Willett taking the golf US Masters title and Chris Froome dominating the Tour de France. The England cricket team have been performing well, Lewis Hamilton leads the Formula One championship… and our Olympic prospects are looking bright.
What could we incorporate into this week’s Cakes & Bakes to mark the start of the afore mentioned Olympic games in Rio de Janeiro? Why brazil nuts of course!
I trawled all my cook books and the internet and eventually found Dan Lepard’s double espresso brazil nut cake recipe in the Guardian website’s Food & drink section. If you’re a fan of coffee & walnut cake, you’ll love this!
His instructions call for a coffee water icing but I found a chocolate filling that I fancied (from my Little Books of Delight: Chocolate Cakes), so I combined the two together. I also added some whole and chopped brazil nuts to garnish the top. Serve it with a double espresso, what else?!
- 70g/2½oz butter, melted
- 135g/4¾oz granulated sugar
- ½tsp salt
- 2tsp baking powder
- 2tsp vanilla extract
- 2 eggs
- 120g/4oz plain flour
- 120g/4oz semolina flour
- 115g/4oz dried cranberries
- 115g/4oz chopped almonds
- Preheat the oven to 175ºC/350°F/ Gas mark 4
- Grease a biscotti pan or large baking sheet
- Stir together the melted butter, sugar, salt and baking powder
- Beat in the vanilla extract and then the eggs
- Blend in the flours, cranberries and almonds
- Place into the prepared biscotti pan, leaving a 2cm/¾-inch margin free on each side of the pan, to allow for expansion. If you're using a baking sheet, form the dough into a flattened log about 28 x 10cm (10½ x 4 inches).
- Bake for 30-35 minutes, remove from the oven and allow to cool for an hour
- Slice on the diagonal into 4cm/½-inch thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly
- Reduce the oven temperature to 160ºC/325°F/Gas mark 3 and bake for 20-25 minutes, until golden
- Remove from the oven, and allow to cool on a wire rack
- They can be stored in an airtight container for several weeks