HAZELNUT CAKE
A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.
Provided by Daisy Hartmann
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F.
- In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
- In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
- Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
- Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
FLUFFY HAZELNUT CAKE
Delicious and fluffy hazelnut cake.
Provided by Klaraslife
Categories Cake
Time 1h10m
Number Of Ingredients 7
Steps:
- Pre heat the oven to 180 degrees celcius.
- Lay out or grease a springform pan with baking paper.
- Beat butter with sugar for a few minutes with the hand mixer very creamy.
- Then gradually add the eggs and always add the next to the butter mixture, if the previous one is thoroughly mixed.
- Mix flour, hazelnuts and baking powder. Add the milk and the flour mix to the butter mixture and mix well but don´t over mix.
- Put in the form and bake for 60 minutes. Cake is ready until the top is brown and a skewer inserted in the center comes out clean
- Allow the cake to cool and cover with powdered sugar before serving.
HAZELNUT CAKE
Bake this delicious hazelnut cake topped with whipping cream - dessert ready in 2 hours.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 10-inch springform pan with shortening or cooking spray. In 1-quart saucepan, melt butter over low heat; set aside to cool.
- Reserve 8 whole nuts for garnish. In food processor or blender, process remaining nuts until ground, making about 1 1/3 cups. Reserve 1 tablespoon for garnish.
- In large bowl, beat eggs, sugar and 1 teaspoon vanilla with electric mixer on medium speed 2 to 3 minutes or until thick and lemon colored, scraping bowl occasionally. On low speed, beat in flour, baking powder, salt and ground nuts, scraping bowl occasionally. Continue beating, gradually adding cooled, melted butter until well blended, scraping bowl occasionally (mixture will be thick). Spread batter evenly in pan.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove side of pan; run long knife under cake to loosen from pan bottom. Place heatproof serving plate upside down over cake; turn plate and cake over. Remove pan bottom. Cover cake with cloth towel; cool completely, about 30 minutes.
- In 2-quart saucepan, heat whipping cream just to boiling; remove from heat. Stir in chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla. Spread glaze over top of cake, allowing some to run down side of cake. Sprinkle reserved ground nuts around top edge of cake; arrange reserved whole nuts over ground nuts.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 25 g, TransFat 0 g
HAZELNUT AND BROWN BUTTER CAKE
This cake, with its subtle toasted-nut flavor and moist, buttery texture, is one of the few things I can't resist, especially when it's still warm from the oven. It's also delicious made with walnuts or almonds in place of the hazelnuts.
Provided by Scott Conant
Categories dessert
Time 1h30m
Yield Makes one 10-inch cake; Serves 12
Number Of Ingredients 6
Steps:
- In a saucepan, melt the butter over medium heat, and continue to cook it until it turns brown and smells quite nutty, being careful not to let it burn, 10 to 15 minutes. Remove from the heat and let cool almost to room temperature.
- Meanwhile, heat a convection oven to 325 degrees F or a conventional oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan and line the bottom of the pan with parchment paper.
- Spread the hazelnuts on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, 10 to 15 minutes. Wrap the hazelnuts in a clean kitchen towel and rub them together vigorously to remove most of the skins. (It's fine if some is left on.)
- Chop about 1/4 cup of the nuts finely. Grind the rest of the toasted nuts in a food processor until finely ground.
- Sift the flour, confectioners' sugar, and salt together into a large bowl. Add the ground nuts and whisk to combine. Add the egg whites and whisk them together well with the dry ingredients. Slowly add the melted butter, whisking constantly until it is completely incorporated and no butter is floating on top of the mixture.
- Pour the batter into the prepared pan and sprinkle the top with the reserved chopped nuts. Bake until the cake feels solid but still gives slightly when touched, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
NO FLOUR HAZELNUT CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.
HAZELNUT FLOUR CAKE
This impressive-looking hazelnut flour cake topped with chocolate hazelnut ganache is a hazelnut lover's dream. Topped with caramelized nuts, this cake is indulgence at its finest. And this recipe is just so easy to make!
Provided by Irina
Categories Cakes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring whipping cream to a boil and pour it into the chocolate/hazelnut mixture and mix with the hand whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
- Preheat oven to 300 F/150 C. To make the cake batter, place hazelnut flour, brown sugar, and icing sugar in a bowl of the stand mixer and mix dry ingredients. Gradually add egg white, then egg yolks, and continue to beat. Add salt, sifted all-purpose flour, baking powder, and mix. Melt butter and slowly add to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
- In a separate bowl, place 1/3 cup + 2 tablespoons/110 g eggs whites and whisk them until soft peaks. Gradually add 1 tablespoon/15 g granulated sugar and whisk with an electric mixer to get the meringue. Gradually add the meringue to the principal preparation mixing with a rubber spatula.
- Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
- place the nuts in a non-stick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfers the nuts on parchment paper. Separate caramelized hazelnuts while they are hot. Let cool down.
- whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving.
Nutrition Facts : ServingSize 1 slice, Calories 574 calories, Sugar 36.5 g, Sodium 129 mg, Fat 40.8 g, SaturatedFat 11.2 g, Carbohydrate 46.9 g, Fiber 4.3 g, Protein 9.8 g, Cholesterol 88 mg
HAZELNUT CAKE (NO BUTTER, NO FLOUR)
A fast and easy coffee cake. The most work is the grinding of the nuts, but that doesn't take long. Good for lactose and gluten intolerants. I often make this for my mother-in-law who is 100% milk protein intolerant.
Provided by MarieFromSweden
Categories Breads
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Put oven to 200°C (or 390°F).
- Butter and flour a loaf tin.
- For gluten intolerants, use grounded nuts for this step.
- "Cream" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
- Fold in the ground nuts.
- Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
- Let cool slightly and tip out of the tin; let cool completely.
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- Preheat oven to 180C / 350F / 160C fan forced. Grease the sides of a 22cm (9 inch) round springform cake tin and then line the bottom and sides with baking paper.
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