Hazelnut Cake Recipe at MyDish

Hazelnut Cake

3 stars based on 2 reviews Rate this Recipe

Method

  • Set the oven at 180 degrees and grease and line a 9" round tin.

  • Make sure that your eggs are truly separated, with no yolk in the whites. Whisk the whites until they are truly stiff (until you could hold the bowl over your head without the whites tipping out!)

  • In a separate large bowl, whisk the yolks and the sugar together until smooth, and add in the hazelnuts.

  • Add the whites to the yolk/sugar/nut mixture very gently.

  • Pour in the tin and bake slowly in the oven for about 40 minutes. It is essentially a soufle, so don't keep opening the door!

  • I then split the cake in 2 and add whipped cream to the middle, my auntie covers hers in melted dark chocolate... or it is lovely as it is!

    • Tips

    • Treat the cake gently, it is like a souffle until it's cool (when it becomes a light sponge) and needs tender care - no slamming the oven door!

      It will be 'rustic' looking, it dips on cooling every time.

      In summer i might add raspberries to the cream in the middle for real decadence!

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    Ingredients

    • 9 oz hazelnuts. ground
    • 8 Eggs Separated
    • 7 oz caster sugar
    • 250 ml Whipping Cream (optional)

    By Views 1499  Added Wed Aug 26 2009


    This recipe has been handed down for generations & I love it! As the nuts act as both fat & flour it is also gluten free & dairy free (as long as you don't add the cream to serve!)

     

    I first baked this cake in May 2000, 6 months after my grandmother had passed away and when I suddenly realised that without her my mum didn't get a birthday cake! I phoned one auntie who gave me her heirloom recipe, the following May I'd lost it Read More

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