CAKES Cake, Hazelnut

Hazelnut cake

This rich and moist cake has just one little frosting, but one piece will satisfy your ‘hazelnut spread’ need!

Hazelnut Cake Light Frosting

I don’t know what you think about that, but personally hazelnut has a greaaat taste. I think it’s safe to say that I prefer the toasted hazelnut taste to the spread (any spread).

My boyfriend, who loves hazelnut spread, once told me he didn’t know the REAL flavor of a hazelnut. How shocked I was! But after tasting -and testing- several recipes of mine, he has slowly getting it and just loves it. But it is a little too early to try to let him drop the spread…and I wouldn’t myself so that’s okay.

Hazelnut Cake Light FrostingAnyway, I made this cake as a ‘congratulation cake for one of my little brothers, and everyone just loved it! You see, in my family they do not have much of a sweet tooth and it can be hard to serve them cake so two pieces is just a miracle. And yet…it happens. Sometimes. šŸ™‚ They just better enjoy baked goods like cookies, bars but if I make this kind if cake: not too high and not too ‘frosted’, then I know I have a chance to see them really pleased. And that’s all it is made for.

What they do not like either (yeah they are a bit complicated to please…) is too much sugar. That’s not a problem because this is how I bake: less sugar/fat whatever but a lot of flavor. So, the frosting is just gorgeously delicious, but when you’ll see the nutritional information with/without frosting, you’ll just HAVE TO do it! šŸ™‚

Hazelnut cake

  • Servings: 6
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Moist and rich hazelnut cake with a light and gorgeous frosting that tastes just like spread

Ingredients

  • (200 g) ground hazelnuts (can be homemade by toasting hazelnuts and grind them afterwards)
  • (30 g) unsweetened cocoa powder
  • Ā½ tsp baking powder
  • (85 g) granulated sugar
  • (35 g) granulated sugar
  • 4 eggs
  • cream of tartar -optionnal-
  • (85 g) sugar
  • (33 g) room temperature butter
  • (33 g) room temperatureĀ  Ā butter

For frosting

  • (50 g)Ā  room temperatureĀ  Ā butter
  • (20 g) philadelphia light (can be plain of course)
  • (15 g) powdered sugar

Directions

Preheat the oven at 350Ā°F (180Ā°C) and prepare a 7 or 8 inch (18 cm) round pan.
  1. Mix the ground hazelnuts and the cocoa powder. Set aside.
  2. Melt the butter in a saucepan or in the micro-wave and let sit for a few minutes, during step 3.
  3. Break the eggs and with an electric whisk, whisk the yolks and (85 g) granulated sugar until fluffy.
  4. Pour the butter into the the egg mixture. Set aside.
  5. With a handheld mixer or a stand mixer fitted with a whiskĀ attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes. Add (35 g) of granulated sugar. Continue beating on high speed until glossy stiff peaks form
  6. Fold in the butter/yolks mixture the ground hazelnuts/cocoa mixture. Fold in the meringue in two or three times by weighing it gently into the mixture.
  7. Pour the batter in the pan and bake for 30 minutes until a toothpick comes out clean. Let the cake completely cool on a wire rack before preparing the frosting.

For the frosting:

Beat theĀ  Ā  butter, cream cheese and confectioner sugar with a whisk or in medium speed with an electric whisk until you have a smooth frosting. Spread evenly on the cake when completely cooled.

Nutritional Information

Per serving: 474 cal Without frosting: 400 cal

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