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Tuesday, January 1, 2013,9:48 PM by
Ponmathi Srilekha.S

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HAZELNUT CARTWHEEL

This golden brown hazelnut cartwheel cake is fluffy and sweet. This pastry makes use of hazelnuts, cake crumbs, raisins and lemon rinds to be totally delicious. Dredge this pastry with caster sugar to emphasize its sweet taste.
Serves :
8

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Roll out the pastry to a rectangle about 40.5x25.5 cm (16x10 inches). Cream the butter and sugar together until pale and fluffy.
  • Beat in the egg and stir in the cake crumbs, hazelnuts, raisins and lemon rind. Spread the mixture over the pastry to within the edges.
  • Roll up like a Swiss roll starting from the narrow end. Trim the ends, if necessary.
  • Place on a dampened baking sheet and curl round into a circle. Seal the ends together.
  • Snip all round the ring at 4 cm intervals so the cuts come to within about 2 cm of the ring's inner edge.
  • Brush with beaten egg to glaze. Bake at 220°C (425°F) mark 7 for 25-30 minutes, until golden brown. Dredge with caster sugar and serve warm.

INGREDIENTS

  • 212 grams  packet frozen puff pastry, thawed
  • 25 gramsbutter
  • 25 grams soft light brown sugar
  • 1 egg, beaten
  • 75 grams plain cake crumbs
  • 75 grams hazelnuts, chopped
  • 50 grams raisins
  • Finely grated rind of 1 lemon
  • l egg, beaten, to glaze
  • Caster sugar, to dredge

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