Italian Hazelnut Cake

A crust that cracks under the tooth with a melting heart. The scent of roasted hazelnuts is powerful and raw. The grain of the nut adds character to every bite.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 615
• Protein: 10 g
• Carbs: 36 g
• Fat: 47 g

Ingredients

• 166.7 g Hazelnut ( whole, then ground )
• 100 g Minimum butter sweet ( softened )
• 100 g White sugar ( crystallized )
• 2 piece Egg ( at room temperature )
• 33.3 g Wheat flour ( sifted )
• 0.7 tsp Baking powder ( mixed with flour )
• 0.7 pinch Fleur de sel

Instructions

1. Toast the hazelnuts

   Spread hazelnuts on a tray. Bake at 180°C until the skins brown and crack. The smell of toasted nuts should fill the room.

2. Grind the nuts

   Once cooled, rub the hazelnuts to remove skins. Pulse in a blender to get a grainy powder without heating the nut's natural oils.

3. Cream the mixture

   Work the softened butter with sugar until smooth and creamy. Incorporate the eggs one by one while whisking vigorously.

4. Fold in dry ingredients

   Add flour, baking powder, sea salt, and hazelnut powder. Mix with a spatula without overworking the batter to maintain suppleness.

5. Baking

   Pour into a buttered mold. Bake at 170°C. The cake is ready when a knife comes out dry and the edges pull away slightly from the pan.

Chef's tips

• Don't skip the roasting; it's what gives the cake its soul.
• If you blend the hazelnuts too much, you'll get hazelnut butter, which isn't the goal here.

Storage

Keep for 3 days at room temperature under a dry cloth.