#3 – Garibaldi slice

This week, I baked the “Garibaldi Slice” from my grandma’s recipe book. My family specifically requested a non-apple bake, so I had to skip ahead to something new. This recipe features strawberries and hazelnuts, making it a light and delightful treat.

The first challenge was dealing with the hazelnuts. Since they needed to be ground for the cake, I first had to remove their outer skin—a process I had never attempted before. After a quick search online, I decided to use the blanching method.

I started by bringing water to a boil, then added baking soda along with the hazelnuts. I let them boil for an additional four minutes before rinsing them with cold water. To help remove the skins, I strained the nuts through a wire strainer, rolling them around until most of the skin had come off. Then, I poured the entire contents of the strainer into a bowl of water. The nuts floated to the top while the loosened skins sank to the bottom, making it easy to separate them.

Once peeled, I roasted the hazelnuts at 180°C for 30 minutes, turning them every 5-10 minutes to ensure even roasting. This step added a wonderful depth of flavor to the bake.

The cake base is similar to a sweet pie bottom. It is baked separately, then a layer of jam is added. I used strawberry jam, but I can imagine almost any other jam working well—it’s up to your imagination which one to use.

The top layer is truly delicious and reminds me of Nöt-Crème. First, you need to whip the eggs with the sugar into a stiff foam, then fold in the ground hazelnuts. This mixture is layered on top and baked for about 15 minutes at 180°C. The result is a wonderfully nutty and slightly creamy topping that pairs perfectly with the fruity jam.

It was definitely a favorite, and I will make it again. The bottom was a bit too hard for my taste, so it might benefit from a slightly shorter baking time.