Today’s recipe is a regional dessert with hazelnuts and cornmeal called Loer Cake of Lovere.
It’s a rustic dough with these teasing cornmeal grains and a delicate hint of toasted hazelnuts that is very pleasant.
I obviously tasted it before publishing it here: it’s delicately good at any time of the day and if you want to make it a more indulgent dessert, accompany it with a spoonful of mascarpone cream or custard!
I used a heart-shaped mold and cut and then ate a slice in a totally crooked way… WHY????????????? Who knows, future generations will tell!
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I have opened a free recipe channel open to everyone on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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THEME RECIPES WITH CORNMEAL AND RECIPES WITH HAZELNUTS just below I leave you other preparations already on the blog!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All Seasons
INGREDIENTS
- 2 eggs
- 3 yolks
- 0.5 cup fine cornmeal
- 1 tbsp baking powder
- 0.75 cup all-purpose flour
- 0.5 cup toasted hazelnuts (finely ground in a mixer)
- 9 tbsp butter (melted in the microwave or softened and added gradually)
- 1 cup powdered sugar (plus extra for decoration)
TOOLS
8-inch mold
- Molds
- Mixers
- Bowls
- Electric Whisks
FOR THE PREPARATION OF THE LOER CAKE OF LOVERE RECIPE
First, I finely grind the toasted hazelnuts in the mixer.
I can skip all this if I find hazelnut flour already ready at the supermarket…
In a bowl or the stand mixer bowl, I whip the eggs and yolks with the powdered sugar until I obtain a light and fluffy mass!
Now I add the melted and warm butter, the sifted flour, the fine cornmeal, the ground hazelnuts, and the baking powder, sifting all the powders if possible to obtain a smooth and homogeneous mixture.
I pour the obtained batter into an 8-inch diameter mold greased with appropriate release agent or with butter and flour or lined with parchment paper.
I then bake the LOVERE cake at 350°F, baking it for about 35/40 minutes or according to the characteristics of your home oven.
Once baked, I let it cool before unmolding and serving this delicate cake from Lombard tradition!
Before serving it, a sprinkle of powdered sugar is perfection…
Enjoy your meal! Annalisa
