The Apple and Hazelnut Cake is Soft, fragrant, and incredibly aromatic. This cake like the Glazed Brioche with Cream and Sugar and the Pistachio Yogurt Pound Cake, is a variation of the Winter Spice and Almond Apple Cake. A recipe that feels like home, slow afternoons while it rains outside. A genuine yet rich dessert, where the spiced apples with cinnamon and nutmeg, the aromatic touch of lemon and rum, and the crunchy note of toasted hazelnuts blend into a soft and tasty batter, enriched with a granulated sugar topping. A simple cake to make, perfect for breakfast, a snack, or to share with loved ones. I almost forgot… Follow me on my social pages, on Instagram by clicking HERE and on Facebook by clicking HERE and also on Pinterest HERE.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
For the apple and hazelnut cake
- 4 eggs
- 1 cup sugar
- 2/3 cup butter
- 2 1/2 cups all-purpose flour
- 3 apples
- 1/2 cup toasted hazelnuts
- 2 tablespoons rum
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 pinches nutmeg
- 1 packet baking powder
- 1 ounce granulated sugar for topping
Tools
- 1 Pan
- 1 Mixer
- 1
Preparation
WHAT APPLES TO USE FOR THE CAKE?
To make the apple and hazelnut cake, I used golden delicious apples, but you can use any variety you prefer.
WHAT HAZELNUTS TO USE FOR THE CAKE?
Considering there are about 300 varieties of hazelnuts, you have plenty of choices. The important thing is that they are shelled and toasted. For your info, I use good quality ones produced in Italy or Turkey, depending on what I find at the supermarket.
Fragrance the apples:
Peel the apples, slice them thinly, and drizzle them with lemon juice, rum, 20 grams of sugar taken from the total 170 grams, cinnamon, and finally, nutmeg. This step will prevent oxidation and make the apples even more aromatic.
Chop the toasted hazelnuts:
Chop the hazelnuts and set aside (they will be added later with the dry ingredients).
For the apple and hazelnut cake batter:
Beat the eggs with sugar using an electric mixer or a whisk until the mixture is light and frothy.
Incorporate the soft butter into the mixture. Keeping it at room temperature for 30 minutes is enough, or heat it slightly (no more than 5-10 seconds in the microwave). This way, it will continue to incorporate air during the mixing, and the cake will be airy and soft.
Gradually add the flour, to which you have added the baking powder, using a hand whisk.
Also add the hazelnuts and lastly the apples, leaving aside 25 slices to decorate the apple and hazelnut cake before baking it.
Finally, gently fold a portion of the apples into the batter with a spatula.
Pour the batter into a 9-inch springform pan (or a similar oven pan) greased and floured. Decorate the cake with the remaining apple slices on top and sprinkle generously with granulated sugar.
Bake in a preheated oven at 350°F, fan mode, for 30 minutes.
To check if the cake is done, perform the toothpick test. Insert a toothpick into the center of the cake, and if it comes out clean and dry, it’s ready. Otherwise, if it comes out with moist batter, it needs more time.
Silvana’s Tips
You can use Golden or Renette apples for a more aromatic result.
If you prefer, the hazelnuts can be replaced with almonds, resulting in a more delicate variation.
In addition to granulated sugar, the apple and hazelnut cake can also be enjoyed with a dusting of powdered sugar after baking.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, actually, it’s even better the day after because the flavors intensify.
Can I replace the rum?
Of course! You can replace it with orange juice or additional lemon juice for an even more citrusy version.
Can I use brown sugar?
Yes, it will give a more caramelized and rustic taste.
