Hazelnut Cake
- Prep time: 15-20 min
- Makes: 12 to 18
- Cook time: 40 min
Ingredients
- 2 tsp
- vanilla extract
- 300 g
- hazelnuts
- 6
- Naturegg Nature’s Best
- 200 g
- sugar
- 100 g
- melted butter
- 1 tsp
- baking powder
- 1 tsp
- baking soda
Directions
Separate the egg yolks and whites and place them in two separate bowls.
Beat the egg whites with a hand blender until stiff peaks form. Set aside.
In the other bowl, beat the egg yolks and sugar.
Add the butter, the baking powder, the baking soda and the vanilla extract blending well. Set the mixture aside.
Process the hazelnuts in a food processor and finely chop them.
Add the chopped hazelnuts to the egg yolk mixture.
Fold the egg whites into the hazelnut mixture. Then pour the mixture into a greased 20 cm (9") cake pan.
Bake the cake for 40 minutes in the oven at 175°C (350°F). Let cool before serving.
Dust with confectioners' sugar.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.