Almond and Hazelnut Cake (Very Simple).
This almond and hazelnut cake is very simple. Without butter, oil, and milk. If you use potato starch instead of flour, it also becomes gluten free. It requires few and simple ingredients: chopped almonds and hazelnuts, eggs, flour, sugar, and a bit of baking powder. The result of this little cake is truly exceptional!
The bold flavor of nuts blends magnificently with the sweetness and softness of the dough. This cake will win you over with its simplicity and incredible moisture, despite being free of added fats.
Warning: it won’t last long, it’s so good.
Let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Hazelnuts and almonds I bought them whole and then coarsely chopped them (not into flour) in a mixer for a few minutes. If you prefer, buy the ready-made granules available at the supermarket: that will work just as well!
- 3/4 cup peeled almonds (Granulated)
- 3/4 cup hazelnuts (Granulated)
- 1/3 cup whole cane sugar (Or granulated)
- 1/3 cup all-purpose flour (Or potato starch)
- 2 eggs
- 1 tsp baking powder
Tools for the Almond and Hazelnut Cake
I used a 8-inch diameter pan lined with parchment paper.
Steps for the Almond and Hazelnut Cake
First, I chopped the hazelnuts and almonds in a mixer for a few minutes. Warning: You must obtain a coarse granule, not a powder.
Beat the eggs with the sugar using an electric mixer until you get a very foamy mixture.
Add the chopped almonds and incorporate well.
With the mixer still running, add the flour and baking powder. Mix all the ingredients well for a few minutes to get a solid consistency.
Pour the mixture into a 8-inch greased and floured pan, or with parchment paper at the bottom.
Preheat the oven to 350°F in static mode and bake the almond cake on the middle shelf for 25 minutes.
Always do the toothpick test to check doneness.
Let the cake cool well before removing it from the pan.
Dust with powdered sugar. The cake is ready to be enjoyed!
And here’s the result of our simplicity in the kitchen! With few and healthy ingredients, we’ve created a delicious, incredibly soft, and fragrant dessert. Despite being free of butter and milk, this cake melts in your mouth and does not disappoint expectations.
It’s ideal to serve for breakfast, as a snack, or to accompany a good coffee. I hope you enjoyed this quick and easy recipe and that you enjoy every slice!
Happy baking to everyone!
