Italian Hazelnut Cake Recipe

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Uzma Malik from Faislabad
Ingredients
  1. 200g (7oz) hazelnuts (with skins on)
  2. 1 tsp baking powder or gluten-free baking powder
  3. 1 tsp ground cinnamon
  4. 100g (31/2oz) butter, softened
  5. 5 eggs, separated
  6. 175g (6oz) caster sugar
  7. 1 tsp vanilla extract
  8. Pinch of salt
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.
Reviews & Discussions

In winter season our family members, mostly like to eat Chinese and Italian dishes for that Chinese dishes category of HamariWeb gives me various recipes of Chinese food. Today I want to make something different as Italian Hazelnut Cake

  • Nargis, Islamabad
  • Fri 17 Feb, 2017

Great article but it didn't have everything-I didn't find the kictehn sink!

  • Tyanne, oHlHNtnHrwuvG
  • Fri 29 Mar, 2013