TOASTED-HAZELNUT CAKE
Categories Cake Food Processor Mixer Egg Nut Dessert Bake Passover Spring Kosher Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. and grease a 9-inch springform pan.
- Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
- Make cake:
- Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
- Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture.
- Spoon batter into pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.)
- Glaze cake:
- Invert cake onto a rack set over a shallow baking pan. Carefully loosen bottom of pan and remove. Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly. Chill until glaze is set, about 5 minutes.
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John Coffie
[email protected]This cake is so easy to make. I'm not a skilled baker, but I was able to make it without any problems.
Mr Qalab
[email protected]I made this cake for my daughter's birthday and she loved it. She said it was the best cake she's ever had.
MD Sowrob
[email protected]This cake is beautiful and delicious. It's perfect for a party or potluck.
Zeeshan Aslam
[email protected]I've made this cake several times now and it's always a hit. It's my go-to recipe for special occasions.
Mataka Mary
[email protected]This cake is a little too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
TR RABBI ISLAM
[email protected]I'm not a fan of frosting, so I omitted it from the recipe. The cake was still delicious without it.
Saidu Suleiman
[email protected]This cake is so moist and flavorful. I highly recommend it!
Randy Davis
[email protected]I'm allergic to nuts, so I substituted the hazelnuts for chopped walnuts. The cake still turned out great!
bitebo hamis
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Basit Khan 990
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Bassy Amanam
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Lawrence Mwangi
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. The texture was a little dry and the frosting was too sweet for my taste.
Christian Hernandez
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and the moist texture.
Emmanuel Wornah
[email protected]I'm not much of a baker, but this cake was surprisingly easy to make. The instructions were clear and concise, and I didn't have any trouble finding the ingredients.
Md Kalek
[email protected]This toasted hazelnut cake was a delight to make and even better to eat! The nutty flavor was perfectly complemented by the sweet and creamy frosting. I will definitely be making this cake again.