Hazelnut Twist Cake

Name: Hazelnut Twist Cake
Yield: Serves 6—8
Ingredients: grated rind of 1 orange; 7.5 ml/1½ tsp easy bake (rapid-rise) dried yeast; 100 g/3½ oz/1 cup ground almonds; 100 g/3½ oz/scant ½ cup light muscovado (brown) sugar; 2.5 ml/½ tsp freshly grated nutmeg; 115 g/4 oz/1 cup ground hazelnuts; hazelnuts, to decorate; 230 ml/8 fl oz/1 cup water; flaked (sliced) almonds or slivered; 50 g/2 oz/¼ cup caster (superfine) sugar; 2.5 ml/½ tsp salt; 60 ml/4 tbsp icing (confectioners’) sugar; 2 egg whites; 15 ml/1 tbsp brandy; 45 ml/3 tbsp skimmed milk powder (non fat dry milk); 450 g/1 lb/4 cups unbleached white bread flour; 1 egg; 15 ml/1 tbsp hot water; 75 g/3 oz/6 tbsp butter, melted; 30 ml/2 tbsp natural maple syrup

Preparation info

Serves
6—8

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Easy to make yet impressive, this sweet bread consists of layers of ground nuts, twisted through a rich dough, topped with a maple-flavoured icing.

Ingredients

230 ml/8 fl oz/1 cup water
1 egg<

Cake
Vegetarian

Method

Pour the water and egg into the bread pan. Reverse the order in which you add the wet and dry ingredients if necessary. Sprinkle over the flour, covering the liquid. Add the milk powder and orange rind. Place the salt, sugar and butter in separate corners. Make a shallow indent in the centre of the flour; add the yeast.
Set the bread machine to the do