Today I offer you a very special all hazelnut bundt cake, made only with hazelnut flour without the addition of other powders. A gluten-free cake that doesn’t even contain baking powder. The only simple and important step to make this cake is to beat the eggs well together with the sugar. Few ingredients for a really excellent result. The hazelnut cake is a very moist cake inside, to be enjoyed at any time of the day. Let’s start baking right away.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups hazelnut flour (or finely ground hazelnuts)
- 1/3 cup granulated sugar (I used whole cane sugar)
- 1/3 cup vegetable oil
- 4 eggs
Steps
The batter should be prepared entirely with electric beaters.
Beat the eggs with a pinch of salt for 10 minutes with electric beaters, gradually add the sugar and beat for another 5 minutes, then incorporate the oil.
Gradually add the hazelnut flour.
Butter and flour a 8-9 inch diameter mold and pour the batter inside, I also added two teaspoons of hazelnut cream on the surface of the cake before baking.
Bake the all hazelnut bundt cake at 340°F preheated static oven for 30-35 minutes.
Let it cool completely inside the mold.
The all hazelnut bundt cake is ready to be enjoyed. I hope you liked this recipe, see you next time.
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