Bridget

Seasonal Recipes for New Year.

In Cooking on December 30, 2011 at 2:44 pm

The shortest day is thankfully behind us but we must wait awhile before the evenings start to lenghten. The weather is windy and wet. Here in Arigna we are still in Christmas holiday mood. I go into semi-hibernation at this time of year, I just love it. Cold wet and windy outside and we are indoors, the stove is pumping out the heat, friends calling, bit of cooking, drinking and eating.

Yesterday I made an Italian Hazelnut Cake, forgive me for my arrogant self-praise but it was gorgeous! Don’t have a pic of the finished cake as our friends LJ and Elaine turned up (they were invited), and we had the cake for an after lunch dessert. Then we had some more with the Bailey’s Irish Cream in the afternoon…and so it disappeared…without being photographed! I will give you the recipe so you can make one and judge for yourself if you like it.

Italian Hazlenut Cake. (Gluten Free)

200g ground hazelnuts. I’m sure you could substite ground almonds if you couldn’t get the hazelnuts.

5 eggs. 175g caster sugar. 100g butter, melted. 1 tsp vanilla extract.

Heat oven to 180c/fan, 160c/gas 4. Butter and line the base of a 20 cm round deep cake tin. Separate eggs into 2 large bowls. Tip sugar onto the yolks and whisk with an electric hand whisk for about 3 minutes or until the mixture leaves a trail on the surface when the whisk blades are lifted. Gradually whisk in the butter, then fold in the hazelnuts and vanilla. Whisk egg whites until stiff, then fold into cake mixture in 4 equal batches, using the whisk blades. Pour into the prepared tin and bake for 50-60 mins. It will be done when the cake feels firm and bounces back when pressed in the centre. Cool in the tin for 10 minutes, then turn out, peel off paper and cool.

I also promised Elaine, pictured above with the cheeky Freddie licking the cake crumbs from her plate, that I would put my recipe for making Bailey’s Irish Cream on here. So here it is:

1 14oz can condensed milk. 1 14oz can evaporated milk. 1 teaspoon glycerine, (to stop separation). 1 and a half teaspoons coffee essence (Irel or Camp). Cup or mug of whiskey, depending on how strong you want it!

Pour all into a large bottle and give a good shake! Enjoy and don’t drink it all at once!!

Best wishes to all of you for the New Year. May it be filled with contentment, peace and joy.

Bridget and Andy XX.

Advertisements
  1. […] The blog I visited is hosted by Bridget @  arignagardener.  I liked that I could see her 3 most recent posts at a glance.  The layout had a clean contemporary feel.   My immediate attraction to her blog page could also have had something to do with her recent posts.  They were very similar to my own.  There was this one on her garden.  Then there was this one on Welly Boots.  And then there was this one on Seasonal Recipes. […]

  2. I would love to try this recipe. It sounds delicious!
    I want to thank you for your comment on my post about killing our forest. One of the worst parts of the story is that that person who did it lives in our neighborhood and used to walk his own dog in that forest. When prices on timber went up he swapped another property for this piece of land with the only purpose – to harvest trees and sell them to China… Thanks again!

  3. Sounds absolutely delicious — and if it’s like everything else you do, I’m sure it was spectacular! Have a wonderful New Year.

  4. Mmm, sounds delicious. My mom makes walnut cake for Christmas every year. Your hazelnut cake makes me think of home.

  5. Great recipes for this time of year. I miss the winter weather outside here (60 degrees today) that makes me feel all warm and cozy inside the house. Happy New Year.

  6. Forwarding this to a friend who has recently been put on a gluten free diet. Meanwhile, would you post a link to your blog in my Green Room? You will find some other gardeners and green bloggers there you might well find interesting.

    Happiest of New Years!
    Red.

  7. Mmm.. both the cake and the Bailey’s sound fabulous! Happy New Year!

  8. Yum! The Italian Hazelnut Cake recipe is making me hungry. Love the photo with the dog. Cute!

  9. Well, at least you got a picture of the making if not the final product. So pretty with the whipped cream. And I would never have thought of making my own Irish Cream. This post goes straight into the recipe file! 🙂
    For a cold, winter windy day so I can pretend I’m in Europe. (in my head eating Italian cake and drinking homemade Bailey’s Irish cream.)
    🙂

  10. Happy new year and thanks for a brilliant post Bridget! I always wondered how Bailey’s was made. Cake sounds gORgeous – I’d really like to make it but fear that I’ve already over-indulged over christmas! Strict veggie diet for me in January and more (much more) exercise! All the best for a great 2012, will look forward to reading more of your blog. Caro x

  11. Hi Bridget the Bailey’s recipe went down a storm….hic! Hope that photo was taken before the fourth glass you MADE me drrrrrinkk!! Happy New Tear sorry Year! Elaine and LJ

  12. The Baileys sounds amazing – but I better not – trying to watch the weight after Christmas 🙂
    I wish you a very happy New Year and a stunning 2012 Garden!

  13. Bridget, I am very appreciative of you sharing your Irish Cream recipe; thank you. Wishing you a very happy new year!

  14. hello Bridget, thanks for all your comments and likes on my blog, wishing you a happy new year and all the best for 2012, Frances

  15. Mmmmm…. this sounds lovely. Happy New Year to you both and I look forward to more blogs in 2012.

  16. This all sounded so warm and cheerful and festive Bridget–homebaked cake, fun friends, Irish cream! Happy new year to you and Andy!

  17. Happy New Year Bridget! Hazelnuts are so yummy and good for us too! I look forward to visiting you in 2012!

  18. Dear Bridget, Wished I lived near enough to pop in for lunch! P. x

  19. Both those recipes sound fantastic! Happy New Year to you two, may bright blessings find you both!

  20. yumm, I love everything with hazelnuts! thanks for posting the recipe 🙂

  21. LOVE your gluten-free recipe! Am going to try it this weekend. 🙂

  22. May 2012 bring you good health happiness prosperity and good fortune…and lot’s more blogs!
    Happy New Year to you both.

    Sue

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: