Courtesy Greg Higgins, chef and owner, Higgins Restaurant and Bar, Portland, Oregon
This dessert takes advantage of many flavors that marry beautifully with hazelnuts—chocolate, orange, dairy. Try it for breakfast with a little Greek yogurt in place of ice cream.
- 1½ cups toasted and skinned hazelnuts
- 1½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- 1 cup sugar
- 2 tablespoons hazelnut oil or extra-virgin olive oil
- 1 tablespoon minced or grated orange zest
- 3 eggs
- 1 cup whole milk, at room temperature
- ¼ cup semisweet chocolate bits
Preheat oven to 325°F. Butter and flour an 8- to 10-inch springform pan. In food processor, chop hazelnuts into coarse meal. Set aside.
Sift together flour, baking powder and salt. Set aside. Using stand mixer or handheld mixer in large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add oil and orange zest. Add eggs individually, beating 20 seconds after each addition. Add flour mixture and milk, alternating between them and beating after each addition just to combine.
Fold in hazelnuts and chocolate. Pour finished batter into prepared springform pan. Bake 45 minutes, or until a toothpick inserted in center comes out clean. Let cool on rack 15 minutes. Remove sides from pan. Let cool completely.
Churchill’s NV 30 Years Old Tawny (Port); $70, 94 points. The liquorous old gold color of this wine indicates the long barrel aging. It is rich with spice, dried fruits and old wood flavors all finely interwoven. The wine, which originated in a field blend of old vines, has a final shot of acidity to bring it to life. —Roger Voss