I love hazelnuts, so clearly, we needed to make this hazelnut cake.
Last time I toasted hazelnuts, the papery shell didn’t come off- apparently I didn’t do it long enough, because this time, it was no problem rolling them between two towels and it came right off. Low and slow. Remember that.
This recipe calls for a lot of hazelnuts all chopped finely in a food processor.
They get added to other pretty basic cake ingredients. The only thing I didn’t have was semolina flour- which I had used previously, so I’m not sure where that went in my pantry…
Pour everything into a prepared cake pan and bake!
It smells wonderful in the oven. but doesn’t look particularly spectacular uncut on a plate.
However, sprinkled with powdered sugar and served with some fruit- looks pretty again.
It was pretty delicious. I also tried it for breakfast a couple mornings and not surprisingly, that was tasty too. Not too sweet- fantastic nutty hazelnut flavor- This is the sort of dessert that I really enjoy- something that’s the perfect end to a meal without feeling like you are going to convulse from the sugar bomb.
I’ll make this again.