Hazelnut cake from the Piedmont tradition. Soft, fragrant, with an intense flavor and a crispy surface. Very soft and easy to make.
It’s perfect to enjoy on many occasions, an afternoon snack for both adults and kids, a quick breakfast to start the day off right, but also as a dessert. Accompanied by a good hot chocolate it is a true winter treat.
If you don’t have hazelnut flour, you can pulverize whole hazelnuts with their skins or, if you prefer, without skins. It’s a great pantry cake. It melts in your mouth with every bite!
With hazelnuts, you can also make the famous and delicious brutti ma buoni cookies.
Thanks for the recipe to the Tavolartegusto blog
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 423.76 (Kcal)
- Carbohydrates 37.62 (g) of which sugars 22.47 (g)
- Proteins 8.57 (g)
- Fat 27.30 (g) of which saturated 4.53 (g)of which unsaturated 2.68 (g)
- Fibers 1.75 (g)
- Sodium 38.78 (mg)
Indicative values for a portion of 100 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
HAZELNUT CAKE INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1 cup hazelnut flour
- 1/4 cup butter (or vegetable oil)
- 2/3 cup granulated sugar
- 2 eggs (large)
- 3/4 cup heavy cream (or mascarpone)
- 1 packet baking powder
- 1 pod vanilla
- to taste dark chocolate chips
- 1/2 cup hazelnut granules
Tools
- 1 Baking pan
HAZELNUT CAKE PREPARATION
Beat the eggs with sugar and vanilla, then add the heavy cream or mascarpone, continue to beat slowly.
Add the melted butter, flours, and sifted baking powder. Continue to beat slowly. If desired, you can also add some grated orange zest.
Pour the batter into a buttered and floured 9-inch mold.
Distribute the hazelnut granules and dark chocolate chips mixed together on the surface.
Bake in a static oven at 356°F for about 40-45 minutes. Let it cool and then unmold.
Adriana’s Tip
It keeps for 3 days under a cake dome.
