Hazelnut cake
A moist cake, with the toasted flavour of hazelnuts enhanced by a spoonful of unsweetened cocoa powder.
Servings 8 people
Ingredients
- 3 eggs
- 200 grams (1 cups) caster sugar
- 100 grams (⅓ cups) whole milk
- 100 grams (7 tbsp) unsalted butter, melted, plus more for greasing the pan
- 1 tablespoon extra-virgin olive oil
- 200 grams (1⅔ cups) all-purpose flour, plus more for dusting the pan
- 8 grams (⅔ tbsp) baking powder
- 1 tablespoon bitter cocoa powder
- 1 pinch salt
- 150 grams toasted hazelnuts, finely minced
- Powdered sugar, to serve
Instructions
- Preheat the oven to 175°C/350°F, then butter and dust with flour a 22 cm/9inch round cake pan.
- Break the eggs in a large bowl, add the sugar, and whisk until the eggs are pale and light.
- Whisk in the whole milk, the melted butter, and the olive oil, and mix until you get a smooth, liquid batter.
- Sift the all-purpose flour with cocoa powder, baking powder and salt, then add them to the better along with the hazelnut flour. Stir to incorporate all the ingredients, paying attention to remove all the lumps. You’ll have a smooth, dense batter now.
- Scrape the batter into the prepared pan and transfer to the hot oven.
- Bake the cake for about 45 minutes, until puffed up and golden brown.
- Remove the cake from the oven and transfer it to a wire rack to cool down.
- When the cake is cold, dust it with powdered sugar.
- The hazelnut cake can be kept on the counter, covered with a paper napkin or wrapped in a clean kitchen towel, for 3 to 4 days.
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