Ingredients
1 cup buttermilk
1/3 cup safflower oil
2 each egg whites
1 tsp vanilla extract
1 cup light brown sugar
1 cup whole wheat pastry flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup finely chopped hazelnuts
Directions
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and
beat together with electric mixer. Combine remaining ingredients
except the hazelnuts in another bowl. Sprinkle into the wet mixture a
bit at a time and beat in with the mixer until velvety
smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour.
Pour in half of the batter, then sprinkle it evenly with half of the
hazelnuts. Pour in the remaining batter and top with the remaining
hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and
cut into wedges.
Servings: 1 servings
Buttermilk Chocolate-Hazelnut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, generally, these early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there were two recipe books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals prepared for the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. These new foods and spices created an eruption in cookery books, most of which are now in private libraries. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to offer the best banquets, and because of this the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cookery publications were in great demand, due to higher levels of literacy, people having increased spare time and having more money to spend. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Buttermilk Chocolate Hazelnut Cake recipe.
