Served with sour cream and a glass of Jurancon 2014 Clos Thou, a small-batch sweet wine made from super-late harvested grapes. Perfect.
Hazelnut and sour cream cake
A few weeks ago I was at a really wonderful event in Bristol, a wine dinner with chef Matt Williamson and Vine Trail, a specialist in small domaines in France. A review of the evening, hosted at Hamilton House in Bristol is in the March issue of the brilliant South-West food magazine, Crumbs. Matt's wife Claire Thomson (of 5 o'clock Apron fame) made the most delicious tart for pudding and here is the recipe...
Hazelnut and sour cream cake (serves 8-10)
Ingredients
120g light brown sugar
120g plain flour
1/2 tsp cinnamon
65g cold butter, diced
120ml sour cream, plus extra to serve
1 egg
120g hazelnuts, skinned and chopped
4 plums, chopped into bitesize pieces
3 sticks pink rhubarb, chopped into 2cm pieces, tossed in 2 tablespoons of light brown sugar
Method
- Preheat the oven to 180C/350F/gas mark 4
Line a 25cm cake tin with grease proof paper
- Mix the sugar, flour and cinnamon together and rub in the butter until you have a sandy mixture
- Spread half of this mix into the cake tin and press down slightly, forming an even base
- Whisk together the sour cream, baking powder and egg. Add the remaining half of the flour mix to the sour cream, then pour it over the base of the tart
- Tip the fruit on top and sprinkle over the chopped hazelnuts
- Bake for 40 minutes. Serve with extra sour cream or creme fraiche