The hazelnut cake is not only very soft but also crunchy, thanks to the chopped hazelnuts.
Remember that hazelnuts are a source of vitamins, minerals, proteins, and fatty acids, and they have a very low glycemic index. They should be eaten, like all other nuts, in the morning for breakfast, as they are also energetic.
They promote the cardiovascular system and have a positive effect on the skin.
In my desserts, I always try to combine fruits (fresh or dried) to blend taste and wellness. Remember, we are what we eat…
You might also like the persimmon bundt cake
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Hazelnut Cake
- 2 cups all-purpose flour
- 3 eggs
- 1/3 cup raw sugar
- 1/4 cup sunflower oil
- 1/2 cup milk
- 3/4 cup chocolate chips
- 1 1/3 cups hazelnuts
- 1 packet of baking powder
Tools
- 1 Bowl Bowl
- 1 Whisk Electric whisk
- 1 Chopper Chopper
- 1 Cake pan
Steps to Prepare the Hazelnut Cake
Let’s start by preparing the ingredients
Then, take a bowl and add the eggs and sugar, and beat with the electric whisk. Then, gradually add the oil first and then the milk, continuing with the electric whisk.
Next, gradually add the flour to the mixture, mixing continuously with the whisk.
Finally, add 1/4 of the chopped hazelnuts and the baking powder.
Transfer the batter into the greased and floured cake pan and sprinkle the remaining chopped hazelnuts on top, covering the entire batter.
Bake in a preheated static electric oven at 350°F for about 30 minutes.
Note: The oven must be at temperature.
Notes
If you like my recipe, SHARE it on your social media and follow me on Instagram
To always stay updated on my new recipes, you have the option to enable push notifications from my blog.
To always stay updated on my new recipes, you have the option to enable push notifications from my blog.
