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

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<

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of