Photo: David Holifield
Hazelnut, ginger & olive oil cake
10 ingredients
Serves 10
openrecipes
This nutty polenta cake from London restaurant Galoupet can be made ahead of time for an impressive, dinner party dessert
Estimated Nutrition (whole recipe, rough)
868
Calories
20g
Protein
37g
Fat
110g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g blanched hazelnuts , ground in a food processor
- 50g polenta
- 50g plain flour
- 1 tsp baking powder
- 8 tbsp olive oil
- 100g unsalted butter , melted
- 100g ginger , peeled and finely grated
- 3 eggs
- 200g golden caster sugar
- ginger or vanilla ice cream , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes