Hazelnut Cake

IMG_5759IMG_5760IMG_5776IMG_5797Time 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!

Now it’s time to go to Fiesta Friday #131A huge thanks to Angie and to our co-host ladies for this week Su @ Su’s Healthy Living and Laura @ Feast Wisely

Serves: 8/10 Slices

Ingredients:

  • 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

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease a cake pan with a movable bottom (23 centimeters for me).
  3. In a large bowl, beat energetically the egg yolk, 1 egg, and 80g of caster sugar until you obtain a light and creamy texture.
  4. Add the maizena/corn starch and continue to beat.
  5. 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.
  6. Pour this mixture to the first one, and add the chopped roasted hazelnuts.
  7. Mix gently with a spatula.
  8. Pour the mixture into the cake pan and bake for 25 minutes (more or less depending on the oven).
  9. Remove from the oven and allow to cool for 30 minutes.
  10. Transfer the cake onto a serving plate.
  11. Sprinkle some cocoa powder on the top, and decorate with some chocolate sauce.
  12. Serve with a good hot coffee.

Bonne Dégustation!

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.

 

59 thoughts on “Hazelnut Cake

  1. I can see why you might be “addicted” to this cookbook looking at the recipes you post. Great looking cake – I have never used hazelnuts but an old neighbor made us a delicious dessert from them – she had a tree in her yard.

    • Thanks a lot Judi, I really appreciate your nice comment. Your neighbor is lucky to have a hazelnut tree in her yard. I like to use hazelnuts with a chocolate mousse too, yummy! Have a nice weekend! 🙂

  2. Such a delicious looking cake, Linda! With it’s lightness, I’m sure it makes for a perfect summertime dessert. Love your addition of the chocolate drizzle! (thanks for explaining the cornstarch – I was wondering!)

  3. I can imagine how wonderful the cookbook must be looking at that cake. Wow, it looks and sounds amazing. I love hazelnuts, the cake itself seems very light with lots of texture. Not too sweet either.

  4. Linda, this looks so moist and flavorful. I love the addition of hazelnuts, I’m sure it added to the flavors. I like too that there aren’t many ingredients, but yet the cake looks lush and decadent. Thanks for sharing your recipe with us. ALL your recipes have me salivating all the time, on Instagram too 🙂

  5. Linda, did you use pastry bag this time? 😀
    The cake looks absolutely heaven. I am saving the recipe and will make it soon. Now, please hand me over a slice to go with my cup of tea. 🙂 I hope you are having a fabulous time and happy FF! x

  6. Interesting cake recipe, with the meringue touch and the addition of corn starch. Looks delicious and makes me want to try it out. Have a lovely week, Linda! 🙂

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