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Let Us Go Nuts

Let's Go Nuts.


Here are two vegetarian cake recipes with nuts. We have included one with walnuts and one with hazelnuts, as some people have a preference to one rather than the other. ( As in our household).

Hazelnut Cake


175g (6oz) margarine

175g ( 6oz) soft brown sugar

3 eggs

125g ( 4oz) wholemeal self-raising flour

1 tablespoon malt extract

125g ( 4oz) ground & toasted hazelnuts

3 tablespoons chopped hazelnuts

2 tablespoons black coffee


Grease and line a 21cm (8.5 inch) deep cake tin. 

Cream the margarine and sugar together until they are fluffy and light. Beat in the malt extract and then the eggs one at a time. Add a tablespoon of flour with the 2nd and the 3rd egg.

Fold in your remaining flour, ground hazelnuts and coffee ( using a large metal spoon).

Turn the mix into a cake tin and sprinkle with chopped hazelnuts.

Bake in a preheated oven ( 180°C; 350°F; Gas Mark 4) for 55 minutes to 1 hour - until the cake springs back when you lightly press it.

Turn onto a wire rack to cool.

If you want to freeze this cake then wrap in a polythene bag, seal and freeze. It will keep for up to 3 months.

Walnut Tarlets


Pâte Sucrée

125g (4oz) plain flour

50g (2oz) caster sugar

50g ( 2oz) unsalted softened butter

2 egg yolks


50g (2oz) soft brown sugar

50g ( 2 oz) butter

175g ( 6oz) walnut pieces

2 tablespoons clear honey

1 tablespoon water


Sift the flour onto a cool work surface and make a well in the centre. Put in the sugar, butter and egg yolks. 

Using the fingers of one hand work the ingredients together. Next draw in the flour and work so it goes into a paste with the help of a palette knife.

Knead lightly until smooth, then wrap in a polythene bag and chill for 30 minutes.

Roll the pastry out thinly on a floured surface. Use to line 12 patty tins. Press a square of foil into each and chill for 15 minutes.

Bake blind in a preheated oven (190°C; 375°F; Gas Mark 5 for 8 to 10 minutes. Take off the foil and leave to cool.

Making the filling

Put the sugar, honey and water into a heavy- based  pan and dissolve over a gentle heat.

Boil for 5 to 6 minutes until a little dropped into cold water forms a soft ball.

Remove from the heat and stir in the butter and the walnuts.

Spoon into the tartlet cases before the filling starts to set.

Leave to cool and remove from the moulds.

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