Jo's Hazelnut Cakes
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1⅞cups all-purpose flour plus 1 tablespoon flour for dusting baking pans
- 2teaspoons baking powder
- 1teaspoon salt
- 8tablespoons soft unsalted butter
- 1cup granulated sugar
- 2eggs
- 1cup heavy cream or creme fraiche
- ½teaspoon almond extract
- ⅓cup hazelnuts, finely ground
- 8individual small loaf cake pans, 4¼ by 2½ by 2 inches
- 2tablespoons melted butter for greasing pan
Nutritional analysis per serving (8 servings)
1082 calories; 38 grams fat; 18 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 156 grams carbohydrates; 10 grams dietary fiber; 39 grams sugars; 30 grams protein; 1176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a mixing bowl, sift together the flour, baking powder and salt.
- Step 3
In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
- Step 4
Add flour mixture while beating. Add the heavy cream ½ cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
- Step 5
Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
- Step 6
Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).
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