Celebrity square meals #40: 'Jelly Tot and almond Nutella cake' by the novelist Sophie Kinsella
Saturday 12 June 2004
I think this is a valid square meal. It's based on Nigella's Nutella cake. You're supposed to spoon out the whole jar but I never think it should all go in the cake!
I think this is a valid square meal. It's based on Nigella's Nutella cake. You're supposed to spoon out the whole jar but I never think it should all go in the cake! There are a few other changes: I always use almonds instead of ground hazelnuts. I couldn't get my head round not using flour so I always chuck in a handful instead of some of the ground nuts. I decorate it with half nuts and half Jelly Tots. There's lots of melted chocolate involved so the children hang around until the Nutella has all been spooned out. Everyone loves the cake, not just because of the Jelly Tots. It always works and looks amazing. Really, you could live on it.
125g unsalted butter
400g jar of Nutella
100g dark chocolate
100g ground almonds and flour mix
for the icing
125ml double cream
125g dark chocolate
Jelly Tots and hazelnuts to decorate
Separate eggs and beat the whites with an electric whisk. Beat the yolks together with the butter. Add Nutella then a teaspoon of rum and 100g melted dark chocolate. Weigh 100g ground almonds then scoop out a handful and replace with flour, and add to the mixture. Fold in the egg whites, pour into a cake tin and bake in an oven pre-heated to 180°C/360ºF/gas mark 4 for 40 minutes. To make the icing put everything in a saucepan, heat, stir and pour over. While setting, toast the hazelnuts in a frying pan, and decorate with nuts and Jelly Tots.
'Shopaholic & Sister' by Sophie Kinsella is published by Bantam Press, priced £12.99
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