You already know my passion for autumn. And to complete the atmosphere of roasted chestnuts, pumpkin soup and orange leaves, I found THE perfect recipe: the hazelnut cake. I have no credit, I admit, for I found it in the great book 365 days with you, Marmiton Almanac 2024. But I tried it, and given how quickly the snack was devoured (and I won’t blame my kids), it’s actually very good. And you know what? Simply, if you wish, replace the hazelnuts with almonds to vary the taste.
The quick hazelnut cake recipe
To make this recipe you will need:
- 100 g of chopped hazelnuts
- 3 eggs
- 100 g of sugar
- 75 g of flour
- 1 sachet of yeast
- 100 g of butter
To start with preheat the oven to 190°C. Then, in a salad bowl, Separate the whites from the yellows of only two eggs. In another salad bowl, beat the two egg yolks and the whole egg with the sugaruntil it turns white. Add hazelnut powder, flour and yeastand continue mixing. Add the butter, and mix until you obtain a smooth dough. Finally, Beat the two egg whites until stiff peaks formand incorporate them delicately (very delicately) into the mixture.
Finally, butter the bottom of a moldpour the dough and quickly, in the oven for 30-35 minutes!
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Source: Madmoizelle
Mary Crossley is an author at “The Fashion Vibes”. She is a seasoned journalist who is dedicated to delivering the latest news to her readers. With a keen sense of what’s important, Mary covers a wide range of topics, from politics to lifestyle and everything in between.
