Roasted Hazelnut, Muscovado and Chocolate Ganache Cake

Serves 8–10

  • 250g butter
  • 125g muscovado sugar
  • 125g castor sugar
  • 3 x-large free-range eggs
  • 200g hazelnuts, shelled and roasted
  • 65g cake flour
  • ganache:
  • 100g slab good quality dark chocolate
  • 200ml cream

This is a new take on Nigel’s Roasted Hazelnut Cake. Pre-heat oven to 160° C. Cut the butter into small chunks and cream together with the muscovado and castor sugar until fluffy and light. Lightly beat the eggs with a fork and then add gradually to the creamed mixture, beating well between each addition. Grease and line a loose-bottomed spring-form cake tin. Tip in the ground hazelnuts and mix lightly. Add the cake flour and combine well. Using a spatula, spoon the mixture into the cake tin and level the surface. Bake for 45 minutes, then cover with foil and bake for a further 10 minutes covered. Add method for the ganache… To serve, garnish with pomegranate rubies.

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli