Hazelnuts have been used as food since antiquity. Many countries, including Turkey, Switzerland, France, and Austria, use hazelnuts or a spread made from the nuts in cooking. They also commonly appear in pralines and chocolate treats like truffles. Traditional recipes like this one arrived with immigrants to the United States.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- ¾ cup all-purpose flour, plus extra for dusting
- 1 tsp baking powder
- ¾ tsp salt
- 1 cup ground hazelnuts
- 1 stick butter, at room temperature
- ½ cup sugar
- 2 eggs, at room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup milk, at room temperature
- Powdered sugar, as needed for garnish (optional)
- Blackberries or raspberries, as needed for garnish (optional)
Directions
- Preheat the oven to 350°F. Grease an 8-inch square cake pan using nonstick cooking spray, dust it with flour, and then line the bottom with parchment.
- Whisk together the flour, baking powder, salt, and ground hazelnuts in a bowl until well combined. Set aside.
- Cream together the butter and sugar in a separate bowl until light and fluffy.
- Add the eggs and egg yolk one at a time, stirring and scraping the sides of the bowl after each addition.
- Stir in the vanilla extract.
- Add the flour mixture in three parts alternating with the milk, beginning and ending with flour.
- Spread the batter evenly into the prepared pan.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes before unmolding.
- Remove the parchment and let cool completely.
- Dust the cake with powdered sugar and garnish with fresh blackberries or raspberries, if using.
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