Faroe Island Hazelnut Oatcake Recipes

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

FAROE ISLAND - HAZELNUT OATCAKE

Steps:

• Preheat your oven to 350 degrees.
• While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
• Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• Finally, stir in the oats and the chopped hazelnuts.
• Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
• While the cake is baking, make the vanilla sauce.
• In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
• When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.