Rich hazelnut cake - recipe

Rich hazelnut cake

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20 cm (8 in) circle tin.

  2. 2

    Melt the butter in a pan over a low heat and add the sugar, stirring until the sugar has dissolved completely. Remove from the heat and cool slightly.

    For this step you'll need:

    • 175g Butter (unsalted)
    • 110g Unrefined golden caster sugar
  3. 3

    Sift the flour and cinnamon into a mixing bowl and make a well in the centre. Pour in the butter mixture and stir well.

    For this step you'll need:

    • 110g Self-raising wholemeal flour
    • 1tsp Cinnamon
  4. 4

    Beat in the eggs and nuts, mixing well then spoon into the prepared tin and level the surface.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 225g Hazelnuts roasted, chopped.
  5. 5

    Bake for 30-45 minutes until golden brown and cooked through. Cover with greaseproof paper if the cake is browning too quickly during the cooking time.

  6. 6

    Cool in the tin, and then turn out onto a wire rack to cool down.

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