Almond & hazelnut galette

Almond & hazelnut galette

By
From
Baking
Serves
8
Photographer
Vanessa Levis

A galette is a round flat cake, either sweet or savoury, and very French. This version calls for peaches, but other fruits may be used.

Ingredients

Quantity Ingredient
4 egg whites
1 1/2 tablespoons plain flour
45g ground hazelnuts
75g ground almonds
110g caster sugar
45g butter, melted
1 1/2 cups cream
1/2 teaspoon vanilla essence
1 1/2 cups sliced peaches
sifted icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Cut out three rounds of baking paper 20 cm in diameter. Spray with non-stick cooking spray, and place on baking trays.
  2. Whisk the egg whites until very stiff peaks form. Sift the flour, nuts and sugar into the egg whites, add the melted butter and fold together gently using a metal spoon. Divide the mixture into three and spread one portion out on each baking paper round.Whisk the egg whites until very stiff peaks form. Sift the flour, nuts and sugar into the egg whites, add the melted butter and fold together gently using a metal spoon. Divide the mixture into three and spread one portion out on each baking paper round.
  3. Bake for 25–30 minutes or until pale gold. Place on wire racks, allow to cool then remove the baking paper rounds.
  4. Whip the cream and add the vanilla. Place one meringue round on a serving platter, spoon one-third of the cream over and arrange half of the sliced peaches on the cream. Cover with the second meringue round. Repeat the layering with one-third of the cream and the remaining peaches and place the last meringue round on top. Dust with icing sugar and decorate with the remaining whipped cream.

Variations

  • Apricot galette

    You can use sliced apricots, either fresh or canned, instead of peaches.

    Strawberry galette

    You can use fresh strawberries cut into thin slices instead of the peaches.
Tags:
baking
bakery
margaret
fulton
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