Hazelnut Hot Milk Sponge

This cake recipe is phenomenal and never lets me down. I added hazelnuts to it this time and the result was fantastic, providing a lovely buttery nutty flavour which complimented the topping of yogurt and pears caramelised in whey. However, the hazelnuts can be left out of the cake. Yes it is rich and it is a cake but athletes have birthdays too! Cakes are to be enjoyed but in true The Sports Chef style, I have opted for a lighter icing using Skyr yogurt and pears caramelised in whey. Note, there are two different options for making the icing. The second method will require more time, I tend to make it the night before making the cake.

Serves 12-16(depends on slice size)

Ingredients:

Cake

200g eggs (~4)

350g caster sugar

240ml milk

110g butter

220g plain flour

30g cornflour

10g baking powder

70g ground hazelnuts

Icing*

*I have provided you with two options for the icing. The first option will be much more quick compared to the second option, but I would argue has less depth of flavour.

2 pots honey Arla Skyr OR 2 pots of natural yogurt

2 pears (skin on), cored & sliced

60g roasted hazelnuts, chopped

2tsp. honey

1tsp. vanilla extract

1tbsp. icing sugar, sieved

Method:

1). Preheat the oven to 180C/Gas 4. Grease an 11 inch cake tin with butter and flour.

2). Measure the eggs and sugar directly into the mixing bowl of an electric beater. Whisk to combine. Put over a bain marie and heat until 40degrees, whisking occasionally. Ensure the Bain mare does not boil or touch the bottom of the bowl.

3). As you wait for the egg mixture to get up to 40C, put the butter and milk in a saucepan and heat until just before the boil.

4). Sieve the flour, cornflour and baking powder together and leave aside.

5). Once the eggs come to temperature, whisk with an electric beater until the mixture reaches the ribbon stage (i.e. the mixture should be pale yellow, when you lift the whisk out of the mixture, the mixture should fall slowly away from the whisk and form a ribbon shape on the mixture it falls into).

6). Next, take a third of the mixture out and put into another bowl. Add the hot milk to the third mixture, whisking continuously. Then add this mixture back into the remaining two thirds an whisk all together.

7). Fold in the flour and hazelnuts.

8). Put in the cake tin.

9). Cook for approx. 45-50 mins. Time will vary depaending on oven. You can check it is finished by inserting a clean skewer into the cake and if it comes out clean it is baked. Additionally, the cake should be coming away from the sides of the tin.

10). For the icing: if using the Skyr, simply beat with the honey (may want to eliminate this if too sweet), vanilla extract and icing sugar (use an electric whisk/beater if you have one) until silky smooth. Then chill in the fridge until ready to assemble the cake. Then simply place the pears into a hot frying pan and cook until golden on each side. Assemble by smearing the Skyr over the sponge and decorate with the pears and hazelnuts.

If using natural yogurt, get yourself a muslin or cheese cloth and empty both pots into the cloth. Tie the ends together and suspend from something so that the whey can drip into a bowl (I use a cupboard handle and then place a bowl underneath. Note the yogurt will become very thick). When all the whey has dripped through the cloth (this will take a couple of hours at least), place the pears into a frying pan on a high heat. Then add the whey and cook until the pears are golden and most of the liquid whey has evaporated. Then whip the strained yogurt (use an electric whisk/beater if you have one) together with the honey, vanilla extract and icing sugar. Place in the fridge to firm up. When ready to assemble, spread the chilled yogurt over the sponge and decorate with the pears and hazelnuts.

10). Enjoy celebrating!

Nutritional Composition (per serving):

No idea, because sometimes you need a break

The Sports Chef