Feb 13, 2012
This moist cake has a deep nutty flavour. Enjoy it with a cup of coffee after dinner or for breakfast!
2 1/2 cups (2/3 pounds) hazelnuts
1 cup + 2 tbsp. sugar
1/2 cup melted butter
2 tsp. baking powder
1 tsp. vanilla
Icing sugar, for dusting
Handful chopped pistachios, for garnishing
Orange zest, for garnishing
1 cup full-fat yogurt
2 tbsp. honey
Preheat oven to 350 degrees F. Line bottom of 8-inch springform pan with parchment.
Add hazelnuts to a food processor. Pulse until finely chopped. Set aside.
Separate the eggs and transfer the whites to one bowl and the yolks to another bowl.
Add sugar to yolks and beat until pale. Add melted butter, mixing well. Set aside.
Beat the egg whites until stiff peaks form. Set aside.
Fold chopped hazelnuts, vanilla, salt and baking powder into the egg yolk mixture. Then fold beaten egg whites into yolk and nut mixture.
Scrape batter into prepared pan. Bake cake until cake tester comes out clean, about 45 minutes. Let cake cool before serving.
Dust cake simply with icing sugar or serve with Yogurt Icing and garnish with chopped pistachios and orange zest.
Combine yogurt and honey until smooth. Makes about 1 cup.
Yield: 6 to 8 servings.