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Chocolate, Hazelnut and Almond Brownie Cake

June 1, 2012

Yet more baking! This time a lovely chocolate brownie cake that you can make in a flash and easily serve to your guests at short notice minute. This brownie cake was a bit of an experiment. I wanted to see what would happen if I took a trusted brownie recipe and baked it in a round tin, rather than a square brownie tin. The result was a lovely moist, sophisticated cross between a chocolate cake, torte and brownie. I sprinkled some hazelnuts and slices almonds over the top before baking, rather than mixing them into the mixture.  They didn’t sink it, but rather stayed on top and become golden and toasted. A sprinkling of icing sugar gives the cake a little lift, too!

This cake is perfect served warm with a good splash of double cream. If you can keep your hands off, it keep well in a tin and is even better the next day. The bananas in the mix keep it nice and moist.

I was hoping to enter this cake into the We Should Cocoa event hosted by Laura in May (with the theme of chocolate and almonds) but I missed the deadline. I also wanted to link up to Alphabakes for the letter H for Hazelnuts, but again, missed the deadline! Sorry about that, ladies, I will try and do a better job of keeping up next month!

Anyway, enough excuses, I’ll leave you with the recipe and hope you enjoy the wonderfully long and celebratory weekend.

[gmc_recipe 4940]

With thanks to Mermaid Bakeware for sending me some excellent quality, non-stick loose base tins to play with! Look out for a bakeware giveaway coming soon.

What have you got planned for the Jubilee weekend?

Filed Under: Baking and Desserts15 Comments

« Diamond Jubilee Cupcake Ideas
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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. kellie@foodtoglow says

    June 3, 2012 at 12:36 pm

    I like your experiment – and think the nuts on top rather than in is a good choice. Unfortunately I am allergic to hazels (so missing out on the Nutella love that seems to be popular right now) but all almonds is fine by me. Nice images too, as always.

    Reply
    • Ren says

      February 18, 2013 at 9:10 am

      Oh no! How sad to have an allergy to hazelnuts! Try decorating with crush pistachio instead x

      Reply
  2. bakingaddict says

    June 3, 2012 at 1:50 am

    This looks amazing!! Brownies with bananas – I must try that! A great entry for AlphaBakes – sorry you missed the deadline! Hope you’ll join in this month which is “V” 🙂

    Reply
    • Ren says

      February 18, 2013 at 9:10 am

      Thanks Ros!

      Reply
  3. Jacqueline says

    June 2, 2012 at 8:01 am

    That looks absolutely wonderful Ren and I love the photos. Very professional.

    Reply
    • Ren says

      June 2, 2012 at 9:20 am

      Thanks Jac! Hope you’ve got some fun stuff planned with Cooper. I have finally succomed to Watermarking as I am seeing my images cropping up on websites without asking permission so better to protect. What do you think?

      Reply
  4. Magnolia Verandah says

    June 2, 2012 at 1:38 am

    Love cakes that can be made at a short notice – this looks delicious and like the nuts left on the top.

    Reply
    • Ren says

      June 2, 2012 at 9:19 am

      Thank you Denise. Have a great weeekend x

      Reply
  5. Laura@howtocookgoodfood says

    June 1, 2012 at 8:11 pm

    This would have been such a good entry for We Should Cocoa . What could be better than adding a layer of almonds and hazelnuts to a rich and fudge brownie cake. I love the idea of baking it in a round tin. For some reason it looks more like a dinner party dessert than a tea time cake when served like this. I love adding bananas to cake mixes too…think it helps them stay fresh for longer.
    Have a great weekend! x

    Reply
    • Ren says

      June 2, 2012 at 9:18 am

      I know!! I did Tweet you all so you know I was intending to join in! Will do a better job of keeping up this month. This would be great for a dinner party and I’m sure it would work with any Brownie recipe you are happy with. Always great to use those black bananas! Have a great weekend x

      Reply
  6. Green Dragonette says

    June 1, 2012 at 8:10 pm

    Oh my goodness-that looks so,so good!!!

    Reply
    • Ren says

      June 2, 2012 at 9:17 am

      Thank you! Enjoy x

      Reply
  7. Dom says

    June 1, 2012 at 7:44 pm

    God this looks so light and moist! I love a simple fast cake like this and the almonds really add some sophistication to it too. Delightfully pretty xx

    Reply
    • Ren says

      June 2, 2012 at 9:16 am

      Thank you Dom. Have a fab Jubilee weekend!

      Reply
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