Hazelnut Cake with Cream

This cake is seriously delicious. The hazelnut is a very rich and soothing flavor, and perfectly enjoyed around the holiday season. The flavor of hazelnuts imparts an almost woodsy flavor in my opinion, which pairs nicely with a cup of tea or a sip of late-night whiskey!


SERVES: 10

TIME: 1 - 1.5 hours

INGREDIENTS

285 g room temperature, softened butter

125 g Sonora flour

125 g Hazelnut Flour

1 c powdered sugar, plus more for serving

6 large eggs plus an egg white, at room temperature

275 g granulated sugar

2 tsp vanilla extract

2 tsp baking powder


METHOD

  1. Heat up the oven to 325F . Grease your springform pan.

  2. Place nut flour and powdered sugar in a food processor and mix slightly to combine. Following, add egg white, and vanilla extract.

  3. Add granulated sugar to the food processor and pulse until everything is well combined. Add butter, and continue processing until light and fluffy. With the machine running, add eggs one at a time.

  4. Stop the machine, and add your Sonora flour, and your baking powder. Pulse a few times, until dry ingredients are equally distributed uniformly.

  5. Pour the batter into the prepared springform pan and bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

  6. Just before serving, dust the top of the cake with powdered sugar.