Lactose-Free Hazelnut Cake Steps

• In a bowl, beat the eggs with the sugar using an electric mixer until you get a fluffy and frothy mixture.

  

• While continuing to beat, pour in the oil and almond milk (replaceable with another plant-based drink), and sifted flour with the baking powder. Lower the speed and blend again.

• Finely chop half of the hazelnuts with a knife or using a kitchen mixer and add them into the mixture. Mix with a spatula.

• Oil and flour a 9.5-inch diameter springform pan or line it with parchment paper. Pour the mixture into the pan and decorate with the remaining hazelnuts coarsely chopped with a knife.

• Bake the cake in a preheated oven at 356°F for 35 minutes. Always do the toothpick test before removing from the oven: if it comes out dry, the cake is done.

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• Once cooled, remove your cake from the oven and sprinkle with powdered sugar.

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