Italian Hazelnut Cake
Find easy and simple Italian Hazelnut Cake Recipe with a fusion of traditional and contemporary flavors. Italian Hazelnut Cake is a common dish to find in Cake Recipes category. Enhance your cooking journey and enjoy creating Italian Hazelnut Cake recipe with available user-friendly instructions in English Recipes.
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200g (7oz) hazelnuts (with skins on)
1 tsp baking powder or gluten-free baking powder
1 tsp ground cinnamon
100g (31/2oz) butter, softened
5 eggs, separated
175g (6oz) caster sugar
1 tsp vanilla extract
Pinch of salt
How to make Italian Hazelnut Cake
METHOD:
1. Preheat the oven to 170°C (325°F), Gas mark 3. Butter and line the sides and base of the cake tin with greaseproof paper.
2. Grind the hazelnuts with the baking powder and ground cinnamon in a food processor until fine. Add the butter and combine.
3. Place the egg yolks in the bowl of an electric food mixer or use a hand-held electric beater. Add the sugar and whisk until the mixture become slightly 'moussey' and the mix holds a trail when you lift the beater. Add the hazelnut mixture and the vanilla extract and whisk until combined.
4. Whisk the egg whites and salt together in a large, spotlessly clean bowl until stiff peaks form, then gently fold into the nut mixture in three stages so as not to deflate the whites.
5. Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 55-70 minutes or until the cake feels firm and a skewer inserted into the middle comes out clean. The mixture is quite delicate so don't be tempted to open the oven until close to the end of the cooking time.
6. Allow to cool in the tin for 15 minutes, then very gently ease the sides of the cake out of the tin using a palette knife. Remove the base after another 15 minutes and leave to cool before cutting into slices.
Posted By:
Uzma Malik, Faislabad