Julia Turshen’s new cookbook, Small Victories, has been a favorite of mine. I was immediately drawn to the picture of her Raspberry Jam Buns with Creme Fraiche Frosting and free-form Raspberry Jam Buns. It’s beautiful images and is full of clever tips and recipes I want to try right now. I am a huge fan. I was so thrilled that she asked me to participate in her campaign for no Kid Hungry this year.
Here’s the recipe for Julia’s easy-to-make Afternoon Cake. I have topped a delicious citrus-hazelnut confection with Happy Wife’s decadent chocolate frosting. Julia believes that if you can eat as much as you like whenever you wish, you should ensure that others do the same. I agree with Julia and hope you’ll consider donating. We wish everyone a happy holiday season! Please click here to help.
Hazelnut cake with chocolate sour cream frosting
Julia Turshen’s Small Victories, (Chronicle Books).
Cake
1 cup all-purpose flour
1/2 cup finely ground hazelnuts
1 1/2 teaspoons baking flour
1/2 teaspoon kosher Salt
Two eggs
1/2 cup extra-virgin coconut oil or olive oil
1/2 cup Granulated Sugar
1/2 teaspoon vanilla extract
1/4 cup orange juice plus one orange zest grated
Frosting
Semisweet chocolate chips in 3/4 cups or chopped semisweet chocolate
3/4 cup sour cream
One tablespoon maple syrup
Preheat the oven to 350°F Butter the bottom of an 8-inch cake pan. Line the bottom with parchment paper. Butter the parchment. Set aside.
Mix the flour, nuts, and baking powder in a large bowl. Mix the egg whites and yolks in a large bowl. Mix in the olive oil and granulated sugar, and continue to whisk. You can test this using a few drops of the mixture between your fingers. Add the vanilla, orange zest, as well as orange juice. Mix in the flour mixture.
Transfer the batter to the pan using a rubber spatula or a spoon. Hold the pan a bit higher than the counter to eliminate air bubbles.
Bake the cake for 25-30 minutes or until golden brown. Let the cake cool completely in its pan. Use a knife to loosen the edges of the cake and then invert it onto a rack. The parchment should be thrown out. Allow it to cool completely.
While the frosting is being made, you can prepare it. Bring a small saucepan of water to a boil. Once the water has boiled, reduce heat to simmer. Place the chocolate chips into a large, stainless-steel bowl or heatproof glass bowl. The water should not touch any part of the bowl. If it does, pour some water out. Stir until the chocolate has melted. Stir in the maple syrup and sour cream. Allow it to cool. As it cools, it will thicken. Frost the cake and enjoy it!
