Hazelnut Cake with Spanish Goat Cheese & Fig Jam

Hazelnut Cake with Spanish Goat Cheese & Fig Jam - Recipe Finder

Hazelnut Cake with Spanish Goat Cheese & Fig Jam

hazelnut-cake-with-spanish-goat-cheese-amp-fig-jam

Info

Course:
Dessert
Prep Time:
2 Hrs
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Yield

10 Servings

Ingredients

Hazelnut cake:

1 cup all-purpose flour, sifted
1/3 cup ground, toasted hazelnuts
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks, plus 4 egg whites, room temperature
1/4 cup vegetable oil
2 teaspoons finely grated zest lemon
1 teaspoon pure vanilla extract
Pinch of cream of tartar

Roasted Grapes:

1 bunch red grapes
2 tbsp olive oil
3 tbsp sugar
2 tbsp Muscat vinegar

Fig Jam:

2 lemons
4 pounds ripe fresh figs (preferably black), stemmed, cut into ½ inch pieces (about 9 cups)
4 cups sugar
3/4 cup red wine
1/2 teaspoon salt

Directions

Hazelnut Cake:

1. Preheat oven to 325 degrees.

2. Whisk flour, hazelnuts, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.

3. Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.

4. Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff peaks form.

5. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Pour into sheet tray lined with parchment paper.

6. Bake until golden and puffed, 13 to 15 minutes.

Roasted Grapes:

1. Roast 1 bunch of grapes with a drizzle of olive oil, sugar and Muscat vinegar until softened 400 degrees for about 20 min.

Fig Jam:

1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).

2. Combine lemon peel, figs, sugar, red wine, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

3. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.