There hazelnut cake it’s a sweet soft and fragrant sideboard, from easy recipe. To taste a Breakfast with a cup of hot milk, a snack with a good tea or like dessert accompanied by a spoonful of eggnog or a scoop of cream ice cream.
Ingrediants
- 200 g of flour
- 150 g of toasted and chopped hazelnuts
- 130 g of butter
- 100 g of sugar
- 3 eggs
- 2 level teaspoons of baking powder
How to prepare: Hazelnut cake
There hazelnut cake it’s a typicality of the Langhe And of the Roero (where hazelnuts grow in abundance and are protected by the IGP brand), but for some time its goodness has crossed regional borders and the recipe has become a great classic on Italian tables. Soft and fragrant, this dessert is perfectly suited to various moments of the day: from Breakfast at the snack until the after dinner when it can be served enriched with a spoonful of zabaglione or a scoop of cream ice cream.
Like many peasant recipes, the hazelnut cake also boasts numerous interpretations. In the places of origin, where it takes the name of Cortemilia cake, it is done only with hazelnuts from Piedmont and with less Flour (sometimes even without). In other regions it is prepared without butter and with local hazelnut varieties. It can be made with or without yeast like in this yeast-free hazelnut cake. Ours is an even different, more rustic version, with coarsely chopped hazelnuts rather than reduced to a fine powder.
High, low, with or without yeast And butter, the cupboard cakes they are ideal for starting the day gently because they are prepared in a short time (like these 20 cakes that are prepared in 20 minutes), do not require further preparations or decorations, and can be kept for 2-3 days at room temperature. And if, as in this case, as in the almond cake, as well as in the walnut cake, they contain a lot dried fruit, to fill up on energy, they are even better.
OTHER DELICIOUS IDEAS: Cake with blueberries and pecans, Caprese with hazelnuts, Wholemeal cake with raisins and walnuts, Cake with pine nuts and almonds
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
6
How to prepare: Hazelnut cake
To prepare the hazelnut cake, melt the butter in a pan in a double boiler, then remove it from the heat and let it cool. Meanwhile, combine the egg yolks and sugar in the mixer bowl and work them with a whisk (alternatively you can use an electric mixer) until the mixture is puffy and fluffy.
Continuing to whip, add the melted butter pouring it slowly and, when this has been completely absorbed, the sifted flour together with the baking powder. Remove the bowl from the machine and add the coarsely chopped hazelnuts (some leave them whole), mixing with a spatula. Finally add the whipped egg whites until stiff.
Grease and flour a 24 cm diameter mold, then pour the hazelnut mixture inside. Level the surface with a trowel. Bake the cake in the oven heated to 180 ° C for 35 minutes.
Remove from the oven and let it cool. Before serving, transfer the hazelnut cake to a serving dish.
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