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Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

Apple & Hazelnut Streusel Cake

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Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate. 
Posted on

Happy National Porridge Week! 🥣✨@flahavans

To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.

First up is Eunice’s Hot Porridge with Cranberry, Apple & Orange Compote 🍎🍊

Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.

Serves 2

Porridge Ingredients:
• 100g Flahavan’s Rolled Oats
• 300ml Flahavan’s Vitamin Rich Oat Drink
• 150ml water
• 1 crisp apple, coarsely grated
• 40g dried cranberries
• Zest of ½ orange
• 2–3 tbsp fresh orange juice
• 1–2 tsp honey, to taste
• 1 tsp (5g) butter
• Pinch of salt
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch of nutmeg
• 2 tbsp chopped walnuts or pecans

Compote:
• 250g apple, peeled, cored and chopped
• 100g frozen cranberries
• Juice of 1 orange (roughly 60–80ml)
• 20–25g sugar (about 1½–2 tbsp)
• 2–3 tbsp water
• Optional: a small pinch of cinnamon

Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12–15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If it’s thicker than you’d like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5–7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30–60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.

Enjoy!

Posted on

Eunice Power’s Baked Lemon & Blueberry Cheesecake: Today

Eunice Power

By Eunice Power

Celebrity Chef

More from
TodayToday

For the cheesecake-adverse, baked cheesecakes usually convert them. Plump and juicy blueberries add texture and colour to this dessert, as well as a pleasant “pop” when eaten warm.

Ingredients

  • 20.5 / 8inch Springform Tin
  • 250g Packet Digestive Biscuits
  • 125g Butter

Filling

  • I small lemon
  • 450g cream cheese
  • 200g sour cream
  • 2 eggs
  • 175g Caster sugar
  • 1.5 teaspoons of vanilla extract
  • 1tbsp cornflour
  • 125g punnet Blueberries

Method

  1. Grease and line a 20.5cm (8inch) spring – release cake tin. For the base put the biscuits in a food processor and whiz until fine, transfer to a bowl. Melt the butter; add to the biscuits and mix.
  2. Tip the mixture into the prepared tin, use the back of a spoon and press evenly into the base, Chill for one hour until firm.
  3. Preheat the oven to 160c or gas mark 4. Grate the zest from the lemon, then juice the lemon. Put the lemon juice, zest, cream cheese, sour cream, eggs, vanilla essence, cornflour into the bowl of an electric mixer and beat for a minute or two until combined.
  4. Pour the mixture on to the biscuit base then shake gently to level, Sprinkle the blueberries on top. Place in a pre-heated oven for about 40 minutes until just set and golden brown. Turn off the oven; leave the door slightly ajar leaving the cheesecake inside to cool down.
  5. When the cheesecake is cool, chill for 2 hours or overnight in the fridge.
  6. Remove the cheesecake from the fridge 3 minutes before serving.
  7. Run a sharp knife around the edge of the tin, release and remove the side of the tin then using a fish slice or palette knife slide under the base and carefully move the cheesecake on to a serving plate.