How can we stay at a hazelnut farm and not post at least one recipe that uses hazelnuts? Well, here is the cake I made for Saturday's dinner at Maria's. The recipe is from this blog. 180 g butter, cubed and softened
120 g sugar
5 eggs
1 Tbsp vanilla extract
120 g flour
60 g cocoa powder
1 tsp baking powder
180 g roasted hazelnuts, chopped
Preheat the oven to 350 F and grease and flour an 8 inch cake pan.
Sift the flour, baking powder and cocoa together into a bowl.
In another bowl, cream the butter and the sugar. Add the vanilla and 1 egg, and beat until the egg is incorporated. Add the second egg and beat until incorporated. Next add two tablespoons of the flour mixture and the third egg. Continue adding the eggs one at a time.
Gently fold the flour mixture into the egg mixture. Stir in the hazelnuts and pour the batter into the cake pan.
Bake for 40 - 50 minutes, or until the cake is firm to the touch. Let it cool completely before removing from the pan. Eat!
You are mixing metric and US measurements! My head is spinning!
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ReplyDeleteYou're right, I am mixing things up! I didn't really notice. However, I'm a firm believer in weighing all the ingredients when I bake. A good scale should be able to handle both metric and English weights, so it doesn't matter too much. On the website from which I took this recipe, the oven temp is set at 180 C, which is 356 F. The pan should be 20 cm across.
ReplyDeleteSo, get a grip on your spinning head and go bake a cake! :D