Time flies so fast, I cannot believe it we are in August plus I missed a couple of Fiesta Friday but I’m back with a light, simple and delicious Hazelnut Cake. It reminds me a meringue and also crunchy with the addition of roasted hazelnut.
This cake is from the Aquitaine region (southwestern France), and the original recipe is made with nuts, not butter and is gluten free. I opted to use roasted hazelnuts, and adapted the recipe from the book Gâteaux from Christophe Felder and Camille Lesecq, which I think I’m becoming addicted to!
Serves: 8/10 Slices
- 1 egg
- 1 egg yolk
- 160g of caster sugar
- 45g of Maizena/Corn Starch
- 3 eggs white
- 100g of chopped roasted hazelnut (for me)
- Cocoa powder
- Preheat the oven to 180C degrees.
- Grease a cake pan with a movable bottom (23 centimeters for me).
- In a large bowl, beat energetically the egg yolk, 1 egg, and 80g of caster sugar until you obtain a light and creamy texture.
- Add the maizena/corn starch and continue to beat.
- In another bowl add the 3 eggs white and the rest of the caster sugar (80g), with an electric mixer, whisk until soft peaks form.
- Pour this mixture to the first one, and add the chopped roasted hazelnuts.
- Mix gently with a spatula.
- Pour the mixture into the cake pan and bake for 25 minutes (more or less depending on the oven).
- Remove from the oven and allow to cool for 30 minutes.
- Transfer the cake onto a serving plate.
- Sprinkle some cocoa powder on the top, and decorate with some chocolate sauce.
- Serve with a good hot coffee.
PS: Maizena is a brand name for a popular cornstarch!
For the chocolate sauce frosting, I used some pieces of 70% of dark chocolate. Add the dark chocolate in a pan with 1 tablespoon of milk. Cook on a medium heat and stir until the chocolate melts with the milk together. Remove from the heat, and place the melting chocolate in a pastry bag, or a ziplock bag with the corner cut off, and cover the cake.