Italian Hazelnut Cake
Ingredients
- 166.7 gHazelnut (whole, then ground)
- 100 gUnsalted butter (softened)
- 100 gWhite sugar (crystallized)
- 2 pcEgg (at room temperature)
- 33.3 gWheat flour (sifted)
- 0.7 tspBaking powder (mixed with flour)
- 0.7 pinchFleur de sel
Method
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.
- 1
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
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
Work the softened butter with sugar until smooth and creamy. Incorporate the eggs one by one while whisking vigorously.
- 4
Add flour, baking powder, sea salt, and hazelnut powder. Mix with a spatula without overworking the batter to maintain suppleness.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days at room temperature under a dry cloth.
