Hazelnut Nutella Crumble Cake
A few days ago I wanted to make an extra-indulgent cake using what I had at home; I absolutely didn’t feel like going out because it was pouring and freezing cold!
Besides lifting my spirits, the cake would warm me up a bit and give me an excuse to turn on the oven!
So I opened the various cupboards in my kitchen looking for inspiration. Well, flour and sugar are always there, but aside from the basics, something I never lack at home is Nutella.
I admit it: I’m a “Nutella addicted” — I adore it, I would eat it anytime and spread it on anything. Warnings about its composition hardly matter to me; it could be made of tar and I still wouldn’t stop eating it.
I swear Mr. Ferrero didn’t pay me to say these things!!!! I wanted something sweet but not to expend too much energy, so I made a crumble — nothing new, you might rightly say — but I added a twist: excellent Piemonte hazelnuts in the dough.
The result was, to say the least, amazing; to borrow a quip from a movie, it lasted as long as a cat at the intersection!!!!!
If, like me, you’re hopelessly Nutella-dependent, try it — this crunchy hazelnut crumble is truly unique.
Hazelnut Nutella Crumble Cake
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: cake 9.5 in,
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups All-purpose flour
- 1/2 cup Butter (cold)
- 1/2 cup Brown sugar
- 3.5 oz Whole hazelnuts
- 1 packet Vanillin
- packets Baking powder
- 1 cup Nutella (hazelnut spread)
Tools
- Blender / Food processor
- Bowl
- Springform pan
Preparation
First, prepare the crumbly dough. Put the hazelnuts and the brown sugar into the food processor. Pulse briefly until you obtain a crumbly mixture — it should not turn into a flour; if there are a few slightly larger pieces left, leave them, as they will add extra crunch to your cake.
Now, in a large bowl pour the flour, the hazelnut-and-sugar mixture, the vanillin, the baking powder and finally the cold butter cut into small cubes. Work the ingredients quickly with your fingertips to avoid warming the butter too much with your hands. Using your thumb and fingertips, “crumb” the dough and a sandy mixture will form easily.
Once ready, take a baking pan (I always use a springform pan so it’s easier to unmold once baked) and spread the crumbly mixture evenly to form a layer just under 3/8 inch (about 1 cm). Gently press it with the pads of your fingers.
Take the Nutella and warm it slightly in a double boiler or in the microwave (15 seconds at 700W is enough) so it softens and is easier to spread over the base. Pour it into the pan on top of the crumble layer and try to distribute it evenly with the help of a spatula. Be generous with the amount — by “generous” I mean make a layer at least 3/8 inch thick; you can even go up to 5/8 inch, it will improve the result. (In the ingredients I wrote 250 g of Nutella which is the minimum to use, but go by eye. I don’t weigh it when I put it in.)
Tap the pan lightly on the countertop so the surface levels out better. Now cover it with the remaining crumble. Distribute it evenly but not perfectly — just sprinkle it on however it falls; it won’t affect the result. The important thing is that the entire surface be covered by a layer a little over 1/4 inch (a bit more than 0.5 cm). For the top of the cake DO NOT press with your fingertips — leave the surface as it formed naturally.
Place in a preheated oven at 356°F and bake for about 30 minutes. The cake is done when the surface is golden. Remove from the oven and let cool on a wire rack. Once cold, open the springform and transfer the cake to a serving plate. If desired, dust with powdered sugar before serving. Excellent for breakfast, an afternoon snack, or tea with friends.
Notes
Please choose high-quality butter and the same goes for the hazelnuts — use Piemonte IGP hazelnuts if possible. If you have leftover crumble, bake it separately spread evenly on a baking sheet at 356°F for about 10 minutes. Once baked, let it cool in the turned-off oven. You can then use it later for a quick breakfast by sprinkling it over a fruit puré or vanilla yogurt.
