The flourless hazelnut cake is an extraordinary dessert made with only 3 ingredients: eggs, sugar, and hazelnuts. A special recipe that will surprise you with its softness and the strong flavor of hazelnuts. The process is very simple, inspired by the Tarta de Santiago, a traditional Galician almond-based dessert.
The preparation is simple: you will just need to beat the eggs with the sugar very well, add the hazelnut flour and vanilla. The mixture is then baked until golden and decorated with powdered sugar. I chose to add vanilla to enhance the cake’s aroma; if you prefer, you can omit it, although I advise against it.
Choose high-quality hazelnuts. In Italy we have many, all excellent, with different organoleptic characteristics; I used Giffoni hazelnuts and made the flour with the food processor.
The hazelnut cake is a very light dessert that melts in your mouth; it is gluten-free, yeast-free, and contains no fats other than those in the hazelnuts. If you want to try another flourless nut-based dessert, I recommend the Namandier, a flourless and yeast-free almond cake.
Here are more easy flourless recipes to try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 334.19 (Kcal)
- Carbohydrates 28.69 (g) of which sugars 26.62 (g)
- Proteins 7.58 (g)
- Fat 22.32 (g) of which saturated 1.60 (g)of which unsaturated 1.49 (g)
- Fibers 1.09 (g)
- Sodium 33.59 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz hazelnut flour
- 1 cup cup sugar
- 3 eggs (large, mine weighed 188 g)
- 1 pod vanilla (optional)
- 2 tsp tsp butter (or oil)
- 1 tbsp tbsp potato starch
- to taste vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric Whisk
- 1 Scale
- 1 Spatula
- 1 Cake Pan springform, 9 inches in diameter
Procedure
For a perfect cake, it’s important that the eggs are at room temperature.
In a large bowl, beat the eggs with the sugar until they become white and frothy, it will take about 7-8 minutes.
Add the vanilla and hazelnut flour. Mix the batter from the bottom up with the spatula, being careful not to deflate it.
Pour it into a greased and potato starch-floured 9-inch cake pan, or alternatively, you can line the pan with parchment paper. Level the mixture gently.
Bake the cake in a preheated static oven at 347°F for about 40 minutes or until evenly golden. Do the toothpick test to check for doneness; if necessary, continue baking for a few more minutes.
If the surface tends to darken too much, cover it with a sheet of aluminum foil.
The flourless hazelnut cake is ready; take it out of the oven, wait 10 minutes, and remove the ring. Let it cool completely, transfer it to a serving plate, and dust with powdered sugar.
Tips
Storage
The flourless hazelnut cake keeps for 4 days under a cake dome in a cool, dry place.
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