HAZELNUT CAKE (NO BUTTER, NO FLOUR)
A fast and easy coffee cake. The most work is the grinding of the nuts, but that doesn't take long. Good for lactose and gluten intolerants. I often make this for my mother-in-law who is 100% milk protein intolerant.
Provided by MarieFromSweden
Categories Breads
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Put oven to 200°C (or 390°F).
- Butter and flour a loaf tin.
- For gluten intolerants, use grounded nuts for this step.
- "Cream" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
- Fold in the ground nuts.
- Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
- Let cool slightly and tip out of the tin; let cool completely.
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Rosted Yt
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't amazing either. I probably won't make it again.
Spn Love
[email protected]This cake is very time-consuming to make. It takes over an hour to bake and cool.
Kierra Stonum
[email protected]I'm not sure why this cake is called a hazelnut cake. I barely taste any hazelnut in it.
Fatima Yakubu
[email protected]This cake is very dense and rich. I think it would be better served in small slices.
Abi Densley
[email protected]This cake is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
MASON Arredondo
[email protected]I love the simplicity of this recipe. It's only a few ingredients and it's very easy to make. The cake is also very versatile. You can add different nuts, fruits, or spices to change up the flavor.
Elftih Mahamed
[email protected]This cake is a great way to use up leftover egg whites. It's also a very economical dessert to make.
Suru Gamer
[email protected]I'm not a huge fan of hazelnut, but this cake was surprisingly good. The hazelnut flavor is subtle and not overpowering. The cake is also very moist and fluffy.
Izzylikescookies14
[email protected]This cake is a great choice for anyone with food allergies. It's gluten-free, dairy-free, and nut-free. It's also very easy to make. I highly recommend it!
Rachael Bugarin
[email protected]I made this cake for a party and it was a hit! Everyone loved it. It's so rich and decadent, but not too heavy. I'll definitely be making it again.
Trevor Seymour
[email protected]This cake is amazing! It's so moist and flavorful, and the hazelnut flavor is perfect. I love that it's flourless and butterless, too. It makes it a healthier dessert option.
SDA SWEETEST CHORUSES WITH ELDER
[email protected]This cake was a bit of a disappointment. It was very dense and dry, and the hazelnut flavor was barely noticeable. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I overbaked it?
Feyruz Amir
[email protected]Not bad for a flourless and butterless cake! It has a unique texture that's somewhere between a cake and a brownie. The hazelnut flavor is prominent, but not overpowering. I think it would be even better with a scoop of vanilla ice cream on top.
Douglas Nickerson
[email protected]This hazelnut cake was a delightful surprise! I was skeptical at first, since it's flourless and butterless, but it turned out moist, flavorful, and incredibly rich. The hazelnut flavor really shines through, and the texture is dense and fudgy. I'll