Hazelnut cake

This month challenge in the Supertoinette forum was originally called a hazelnut tart. Indeed, there is a base, which is made of a plain cake batter and the topping is a mixture of ground hazelnuts and meringue. However, it looks and tastes more like a cake so I changed the name accordingly. What is sure however, is that it’s a pretty darn good cake, very soft and moist with a delicate hazelnut flavour. I served it with some light caramel but you could use a berry compote, a chocolate sauce or eat it as is.

Source: laptitelinette

Ingredients

Cake base:
4 egg yolks
125g butter
125g sugar
150g plain flour
1/2 tsp baking powder
30g creme fraiche

Hazelnut topping:
4 egg whites
75g sugar
125g ground hazelnut (ground them yourself in Thermomix: 5sec/speed 8)
1 pinch ground cinnamon

Method

  1. Preheat the oven at 170C.
  2. Make the cake base: melt the butter in the TM bowl 3 min/60C/speed 1.
  3. Add the sugar and program 1 min/speed 3.
  4. While the blades are running, drop the eggs yolks through the hole in the lid.
  5. Add the flour, baking powder and creme fraiche and mix another 15 sec/speed 6.
  6. Place in a cake tin, buttered and floured.
  7. Clean and dry the TM bowl and place the butterfly whisk.
  8. Beat the 4 egg whites 4 min/speed 3, measuring cup OFF and add the sugar through the whole in the lid when they start to foam.
  9. Add the ground hazelnut and ground cinnamon and mix gently using the spatula.
  10. Pour over the base, spreading evenly with a flat spatula.
  11. Bake for 30 to 35 minutes. Leave to cool before removing from the tin.

9 Responses to Hazelnut cake

  1. I have to say (honestly) that every single thing you bake is just my cup of tea! French cooking and French cakes are just so delicious! I am bookmarking this one too. I love hazelnuts in cakes.

  2. I love intelligent recipes that use egg yolks in one part and egg whites in another – no waste! Another deliciously tempting recipe, Nora, merci beaucoup !

    • French Foodie

      Me too Madame Thermomix, I have a stack of egg whites from previous recipes and I’d better think of doing some macarons to use them all!!

  3. elle est vraiment extra cette recette !

  4. Has anyone tried this gluten free? Looks divine!

    • French Foodie

      Hi Marian, perhap’s you could replace the flour with 120g of ground almond and 30g of cornflour? I haven’t tried but it can’t be bad!

  5. encore un delicieux dessert je publie ta tarte au sucre demain matin bon week end

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