Food For Thought Hazel Nut, Apple Gateau

Press, Volume CIII, Issue 30562, 3 October 1964, Page 2

Food For Thought Hazel Nut, Apple Gateau

IBu

ALAN TREMAIN]

Though I said at the beginning of this food feature that I would not use foreign words in recipes, 1 am allowing myself the licence of using “gateau.” It means simply “fancy cake,” and it is in general use, so I think I have an excuse. You Will Need: For the Cake lioz hazel nuts 3oz butter 3oz sugar 1 egg 1 tablespoon coffee essence 3oz self-raising flour Pinch salt 2 tablespoons milk 1 egg white For the Filling 4 dessert apples peeled.

and cored 1 tablespoon of raspberry jam The juice and grated rind of one lemon For the Icing 4oz block plain chocolate 4 tablespoons water 1 teaspoon salad oil A few hazel nuts Method: Place the hazel nuts to roast on a tin in a moderate oven until the skins can be easily removed with a cloth and the nuts are toasted golden brown right through. Put the nuts through a mincer or grinder or chop finely. Grease and line a deep eight-inch sandwich tin with greaseproof paper. Cream the butter with the sugar until light and fluffy, gradually beat in the egg and coffee essence. Stir prepared nuts and sifted flour and salt into 1

the mixture together with the milk and stiffly whisked egg white. Turn the mixture into the prepared tin and bake in a preheated oven at 375 for about 30 minutes, until springy to touch. Split through centre and cool on wire rack then sandwich together with the prepared filling and coat with chocolate icing. Decorate with a few hazel nuts. To prepare filling: Thickly slice apples then put them into a pan with the jam. finely grated lemon rind and strained lemon juice. Cook slowly until fruit is tender. Cool.

To prepare icing: Break up chocolate and put it into a pan with the water. Stir over gentle heat and when creamy, beat in the oil.