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Vanilla Tea and Cake for a Delicious Tea Time
The tiny, glossy black seeds scraped from inside a vanilla pod with the tip of a knife are known as vanilla caviar. Naturally rich in aromatic compounds, these delicate and velvety seeds have an intensely rich, smooth, and indulgent flavor. Their complex, lingering balsamic aroma makes them an ideal ingredient for desserts and baking, enhancing custards, cakes, and ice creams alike.
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The tiny, glossy black seeds scraped from inside a vanilla pod with the tip of a knife are known as vanilla caviar.
Naturally rich in aromatic compounds, these delicate, velvety seeds have an intensely rich, smooth, and indulgent flavor. Their complex and lingering balsamic aroma makes them an ideal ingredient for desserts and baking, enhancing custards, cakes, and ice creams alike.
This weekend, Audrey, Marketing and Communications Manager at terre d’Oc, prepared some vanilla tea. Her daughter Lison then set out to find a recipe that would make good use of the precious vanilla seeds they had carefully saved while preparing the tea.
Lison came up with the idea of combining the toasted, caramelized flavor of hazelnuts with the intense sweetness of vanilla.
The result is a delicate and irresistible treat for both children and adults!
Infinitely hazelnut, infinitely vanilla!
THANK YOU, LISON! Here is the recipe for the hazelnut and vanilla cake imagined by Lison.
Preparation time: 10 minutes – Baking time: 15 minutes
1. Preheat the oven to 200°C (400°F).
2. Mix the sugar and eggs together.
3. Add the ground hazelnuts, then the baking powder.
4. Melt the butter and add it to the mixture.
5. Add the seeds from the vanilla pod and gently stir until combined.
6. Pour the batter into a cake tin (round or loaf-shaped) or into muffin tins. Bake for 10 to 15 minutes.
Shopping List: 4 organic eggs, 200 g organic ground hazelnuts, 80 g organic butter, 150 g organic sugar, 1 packet of baking powder, and the seeds from one beautiful vanilla pod.
Posted in:
Tea time
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