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
Historians have proved the existence of recipes way back into ancient history, in truth as far back into recorded history as the Egyptians, and possibly even further. However, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which recount the baking 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 tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the ancient Romans used many spices, including a few that are still present in modern kitchens like thyme, fennel and parsley. Later, there were two interesting books from the 14th Century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cookery, most of which still exist in private collections. By the time we get to the 1900s, cookery books were in high demand, due to higher levels of literacy, people having more leisure time and being a little richer. The arrival of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Buttermilk Chocolate Hazelnut Cake recipe.
