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Jamie’s Two Nuts Chocolate Cake

July 25, 2012 by Zizi

I used to live in England for two years and this is how I “met” Jamie Oliver for the first time. That time he was not known in Hungary at all. Since then I have admired Jamie’s hard work, his food and enthusiasm to change the way for people to eat healthier and encourage them to cook more at home. I even had lunch in his Fifteen restaurant in London. This is a huge experience to always remember.

His Food Revolution campaign is also big I stood for with a few food blogger friends around the world. This food revolution movement is for everyone. If we care about about our children and their future, we should educate ourselves about food and cooking. He also launched a back-to-school campaign to support better food education through the work of the Jamie Oliver Food Foundation.

Love at first sight: yellow creamy sugar butter with dark brown chocolate and nuts mixture…

The other day I started re-watching Jamie’s “Naked Chef” series. He made this cake from walnut and hazelnut. I had almond at home so I used that instead of walnut. You don’t need too many ingredients to bake this cake but the ones you use, should be good quality – that is the secret.

It doesn’t contain any flour so it’s very rich from the almond & hazelnut and chocolate-y. You need only a thin slice from the cake… first. Then half an hour later another thin slice… until it lasts.

Jamie’s Almond Hazelnut Chocolate Cake

Ingredients (serves 4-6, for a 18,5 cm – 7,28 inches – spring form pan)

– 75 g almond
– 75 g hazelnut
– 150 g chocolate (70% cocoa content)
– 125 g soft butter
– 50 g cane sugar
– 3 organic eggs, separating the white parts from the yolks
– pinch of salt
– 1 vanilla bean, split and seeded (this wasn’t in the recipe I added as an extra)

Method

Line the spring form pan with parchment paper then spread butter the bottom and side. Preheat the oven to 190C (374F).

Place the almond and hazelnut into the food processor and whizz up until finely grounded. Add 100 g chocolate and whizz for a minute to break up the chocolate. Put this mixture in a bowl and set aside. Place soft butter and cane sugar into the food processor and blend. Add the egg yolks, one at a time and blend until pale and fluffy.

Mix sugar butter mixture with the nuts chocolate one. In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks. Gently fold the egg whites into the butter nuts chocolate mix.

Pour batter into the prepared pan. Press the remaining 50 g chocolate into the batter in small pieces. Bake the cake at 190C (374F) for about 25-30 minutes. Remove from the oven when a cocktail stick just comes out of the cake cleanly. Cool somewhat before removing from the pan.

Serve…

One slice for you… Do you like it?

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Filed Under: lacto-ovo Tagged With: almond, baking, cake chocolate, hazelnut, Jamie Oliver

Vanilla And Honey Rhubarb Galette And A Virtual Potluck Dinner Party For Food Revolution Day

May 19, 2012 by Zizi

I bet May 19, 2012 will mark an important day in history thanks to Jamie Oliver’s first-ever global Food Revolution Day. Jamie Oliver is a great guy and a huge inspiration. I got to know him (not in person unfortunatelly! yet!) 12 years ago when I used to live in the UK (before he become famous in Hungary). He is an amazing, enthusiastic person, a big fighter. This food revolution movement is for you and your family. If you care about your children and their future, take this revolution and make it your own. Educate yourself about food and cooking. Make only a few small changes, cook at home with your family from fresh ingredients and magical things will happen!

“Food Revolution Day is also an opportunity for everyone around the world to do something.” – says Jamie in a Huffington Post article. “The Food Revolution and Food Revolution Day is about empowering people through education or, frankly, just inspiring people to be more street-wise about food, where it comes from and how it affects their bodies. If you know how to cook you can save yourself money, feel better and live longer, and the chances are, your kids will follow suit. After all, we all kind of become our parents in the end.”

This is Jamie’s video about the Food Revolution Day…

We, international food bloggers and friends stand up for the real food event that’s why we decided to organize a virtual potluck for this day. Everyone cooked and baked her own food at home and today we are bringing it together on the Internet and sharing the recipes with you. The only thing we regret that this party is virtual. Hopefully we will organize something similar live in the near future.Let me introduce you our small team and the menu:
Karin (from Germany, originally from the USA) – Nibbles and Dips
Giulia (from Italy) – Green Panzanella Salad
Valeria (from Italy) – Purple Kale, Sorrel and Lancashire “Caesar” Salad
Regula (from Belgium) : Mussels with Real Traditional Belgian Fries
Emiko (from Australia): Crespelle Verdi di Pesce
Sarka (from England, originally from Czech Republic): Rhubarb and Almond Panna Cotta
Zita, myself (from Hungary): Vanilla and Honey Rhubarb Galette

Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. Galette is also a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. The filling can be savory or sweet, you can add any kind of herbs and spices.

Galette is very easy to make and you can take with you for a dinner party or a picnic with friends. I used whole spelt flour and buckwheat flour that has a rich, nutty flavor and a very high nutritional value. In addition, it is gluten free. Rhubarb is one of my favorite spring vegetables although I always use it in desserts. Honey and vanilla perfectly complete the sour taste of rhubarb.

Except cane powder sugar, lemon and vanilla all of this recipe’s ingredients come from Hungary so they are locally grown and produced (I have rhubarb plants in my small community garden but I couldn’t use it yet so I bought the rhubarb at the organic farmers market in Budapest).

Vanilla and Honey Rhubarb Galette

Ingredients (serves 4)

– 200 g whole spelt flour
– 150 g buckwheat flour
– 160 g cold butter
– 3 tablespoon cane powder sugar
– 1/2 teaspoon salt
– grated zest of 1/2 lemon
– 8 tablespoons cold water
– 170 g rhubarb, cleaned and cut into 5-7 cm pieces
– 3 tablespoons honey
– 1 vanilla bean, split and seeded
– freshly whipped cream to serve

Method

In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.

In a bowl mix together rhubarb with honey and vanilla.

Preheat the oven to 180C (350F). On a lightly floured surface, roll the pie dough out to a 30 cm (about 11,81 inch) circle and transfer to a baking sheet covered in parchment paper. Place the rhubarb pieces over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown. Serve with whipped cream.

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Filed Under: lacto Tagged With: baking, galette, Jamie Oliver, rhubarb, sweet

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