The hazelnut and coffee loaf cake is a soft, delicious, fragrant, and flavorful pantry cake. It usually requires butter, but I preferred to make it lighter by replacing it with rice oil. If you’ve been here for a while, you know that I always use rice oil in desserts: it has a neutral, delicate taste and is therefore not overpowering. The hazelnut and coffee loaf cake is great for breakfast (I don’t know about you, but to me, a coffee-flavored cake in the morning is just what we need), but it’s also perfect for a snack, and with hazelnut ice cream, it becomes a wonderful dessert.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup whole cane sugar
- 1 2/3 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup milk
- 1/4 cup espresso coffee (about two espressos)
- 1/2 cup rice oil
- 1/4 cup chocolate chips
- 1 tbsp baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 12-inch loaf pan
Steps
Preheat the oven to 350 °F. Grease and flour a 12-inch loaf pan. Beat the eggs with the sugar until you get a nice, fluffy, and airy mixture. Alternately add the hazelnut flour, milk, espresso coffee, and sifted flour with baking powder. Finally, add the chocolate chips and mix. Pour the batter into the pan. Use the blade of a knife to make a central cut in the batter. The cut will disappear from view but is necessary to allow the perfect central crack typical of loaf cakes. Bake for 50 minutes. Check for doneness with a skewer before removing the cake from the oven. Once baked, remove it from the pan and let it cool on a wire rack before slicing. If desired, sprinkle with powdered sugar.
Notes
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Recipe source: HERE.
