blanched hazelnuts

How To Blanch Hazelnuts for your recipes.

How To Blanch Hazelnuts

water

baking soda

hazelnuts

SLOWLY add in your baking soda. It will fizz up to watch out (hence the deep pot).

Add in your hazelnuts and boil for about 3 minutes.

Meanwhile, in a medium bowl, prepare some ice cold water (cold water with ice).

After 3 minutes, dip out a hazelnut with a slotted spoon and immediately put it in the ice cold water.

Using your fingers, try and remove the skins. If they easily come off, scoop out the rest of the hazelnuts and put into the ice cold water. If the skins are still tough to get off, then boil for another minute or two.

Once the skins are removed, place them on a clean towel or paper towel to dry.

I used this recipe again . . . four more batches. 
A trick I discovered (if you know a day or two ahead of time): Rinse the HAZELNUTS in a sieve, tap the sieve above the sink to shake off some of the water; leave the sieve of HAZELNUTS out a day or two and tap it occasionally (this loosens the skins) THEN use the recipe above. Half of the HAZELNUTS literally skinned themselves; the rest were so easy to slough off the skins that I spent about one tenth of the time skinning the HAZELNUTS than I'd done before!!

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Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Pear, hazelnut & chocolate cake

self-raising flour

butter

golden caster sugar

eggs

small, ripe Conference pears

dark chocolate

apricot jam

Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.

Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

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How To Blanch Hazelnuts

Pear, hazelnut & chocolate cake

Top 2 blanched hazelnuts recipes from across the web

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How To Blanch Hazelnuts

Pear, hazelnut & chocolate cake

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