If you’re looking for a fragrant, intense-tasting dessert with few ingredients, the hazelnut cake without yeast is the perfect choice. Soft yet compact, it is ideal for breakfast or a snack, perhaps accompanied by a cup of tea or coffee.
Its peculiarity? It doesn’t contain yeast, but thanks to the beaten egg whites, it still results soft and well-structured. The toasted hazelnuts provide an enveloping flavor and irresistible aroma.
This cake is a traditional recipe, perfect for those who love simple and genuine desserts. I’ll explain how to prepare it step by step, with many tips to achieve a perfect result!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for a 20 cm diameter mold
- 1 1/4 cups Toasted hazelnuts
- 3 Eggs
- 1/2 cup Sugar
- 2 1/2 tbsps All-purpose flour
- to taste Salt
Tools
- 1 Food processor
- 1 Baking pan round springform pan 8 inches
- 1 Parchment paper
- 2 Bowls
- 1 Mixer manual or electric
- 1 Spatula
Step-by-Step Preparation
Line the mold with parchment paper or butter and flour it.
Finely chop the hazelnuts with a food processor until you have a coarse flour.Separate the yolks from the whites.
Beat the egg whites with a pinch of salt until stiff peaks form. This step is crucial to give the cake structure without needing yeast.In a bowl, beat the yolks with just over half of the sugar until you obtain a light and fluffy mixture.
Add the chopped hazelnuts, flour, and remaining sugar to the yolks, stirring gently.
Fold in the beaten egg whites, mixing from bottom to top with a spatula to prevent deflating the mixture.
Pour the batter into the mold and level it.
Bake in a preheated static oven at 340°F for 35 minutes.
Do the toothpick test: if it comes out dry, the cake is ready; otherwise, extend the baking time for a few more minutes.Remove the cake from the oven and let it cool slightly before removing it from the mold.
Serve at room temperature to best enjoy its intense flavor.
Useful Tips
Perfect Hazelnuts: If you don’t have toasted hazelnuts, you can toast them in the oven at 390°F for 5 minutes, turning them often. Once cool, rub them between your hands to remove the skin.
More Sweetness? Add a teaspoon of honey to the batter for an even more enveloping flavor.
How to store: The cake stays soft for 3-4 days in an airtight container.
Variants of the Hazelnut Cake without Yeast
With Chocolate: Add 1/4 cup of chocolate chips for an even more indulgent version.
Without Sugar: You can replace the sugar with erythritol or natural sweetener.
Gluten-free: Use rice flour instead of all-purpose flour to make it suitable for celiacs.
FAQ – Hazelnut Cake without Yeast
Can I substitute hazelnuts with other nuts?
Yes! You can use almonds or walnuts, although the flavor will be different.
Is the cake soft or compact?
It is compact but soft, thanks to the beaten egg whites.
This hazelnut cake without yeast proves that with a few ingredients, you can create an extraordinary dessert! Perfect for breakfast or a snack, it has an irresistible aroma and a texture that captures from the first bite. Try it also as muffins for an even more delicious snack!
Happy baking, and let me know in the comments if you liked it!
