The mini hazelnut plumcakes are delightful little bites of sweetness, a true triumph of flavor — perfect for a homemade breakfast or an indulgent snack. The base is a yogurt batter enriched with toasted, finely chopped hazelnuts. Simple, fragrant and fluffy, they can be enjoyed plain or spread with a thin layer of hazelnut-honey spread (or your preferred spread), whose delicate yet enveloping flavor pairs perfectly with the cake. To finish, a shower of toasted hazelnut crumble covers the surface of our mini plumcakes, creating a sublime contrast! If you prefer, you can replace the hazelnuts with other types of nuts, such as walnuts or almonds. Below, let’s see what you need to make these delicious mini hazelnut plumcakes:
Other hazelnut dessert recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1 2/3 cups all-purpose flour
- 2.1 oz toasted hazelnuts (plus some for decoration)
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup yogurt
- 1/3 cup vegetable oil
- 2 tsp baking powder
- vanilla extract
- a pinch of salt
- as needed hazelnut-honey spread (or your preferred spread)
Steps
Toast the hazelnuts in the oven at 356°F for about 10–15 minutes until golden. Let them cool and finely chop them together with two tablespoons of sugar.
In a bowl, whisk the eggs with the sugar and a pinch of salt until the mixture is light and frothy. Add the vegetable oil and the yogurt. Add a few drops of vanilla extract to flavor.
Gradually fold the sifted flour together with the baking powder and the previously chopped hazelnuts into the mixture. Gently mix until everything is combined, being careful not to overwork the batter.
Preheat the oven to 338°F. Line a mini plumcake pan with paper liners or butter and flour the appropriate molds. Fill them with the batter to about two-thirds of their capacity.
Bake the little cakes in the oven for 20 minutes, or until golden, always checking with a toothpick. Once baked, remove them from the oven and let them cool in the mold for five minutes, then transfer them to a wire rack to cool completely.
The mini hazelnut plumcakes can be served decorated by spreading the surface with hazelnut-honey cream (or your preferred spread) and topping with toasted hazelnut crumble. Alternatively, serve with chocolate sauce or simply dust with powdered sugar.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
