Spongy cake with hazelnuts, gluten-free. A sweet season (pumpkin, hazelnuts, chestnuts and mushrooms are currently my autumnal obsession) good, Lightweight, versatile: You can enjoy the hazelnut cake simply decorated with icing sugar, or make it even more delicious and fill with chocolate cream or jam.
The recipe l & #8217; I balanced myself: I wanted to prepare a gluten-free dessert to take to a friend in Tuscany. I wanted a cake that could be transported and last long, It was soft and good, perfect for a fall breakfast, with the classic glass of warm milk and a black coffee. I am very satisfied with the result: I used hazelnuts Tonda Gentile del Piemonte IGP, both in grain for a most pleasant consistency both flour, I added some’ unsweetened cocoa powder for an energy boost. And the hazelnuts in my opinion makes a difference because it makes the consistency of very nice sweet.
In the recipe of this gluten-free hazelnut cake you find the presence of 50 grams of butter: If you want to make a cake without gluten and lactose free you can also omit it, the result will be the same. If you have no problem with the butter, instead, use it, because it will give the cake a perfume more fragrant, especially if you'll be using spin butter. If you want to make a smaller cake halved quietly 20 cm cake tin and doses used a. And do not forget to have a look at all my SWEETS GLUTEN. Have a good day!
SOFT CAKE HAZELNUT (gluten-free)Print This
- 180 grams of hazelnut flour
- 40 grams cornstarch
- 40 grams of hazelnuts, coarsely chopped
- 4 small whole eggs
- 10 grams of baking powder
- a pinch of salt
- 30 grams of cocoa powder
- 1 teaspoon of vanilla
- 160 grams granulated sugar
- 50 grams of butter (Optional)
- icing sugar to decorate the cake
For the hazelnut cake gluten, Preheat the oven to 180 degrees static. Breaking eggs by separating the egg whites from the yolks. If you have decided to use the butter, melt it in a double boiler or in the microwave and let it cool down.
Put the egg yolks with the sugar in a bowl and whip with an electric mixer until the mixture is puffy, fluffy and whitish. Add the cornstarch, cocoa and baking powder sifted together, then the hazelnut flour. Stir the mixture with a spatula doing a movement from & #8217; top down and thus incorporating as much air as possible.
If you decided to use the butter, that makes it more fragrant, add it now to the mixture of flour and eggs stirring with a spatula until absorption.
Beat the egg whites with a pinch of salt until the mixture white and shiny and incorporate, floor plan, all & #8217; sweet dough. Use a spatula and stir from bottom to top l & #8217;, trying to incorporate as much air as possible. all & #8217; home will seem difficult, because l & #8217; dough is firm, but it will be easier and you'll get a creamy. Finally, Add the chopped hazelnuts.
As the gluten-free hazelnut cake is very delicate, I recommend cooking it all & #8217; in a baking pan lined with parchment paper or greased and floured hinge, so no chance of breaking it by removing it from the once cooked Cake Pan. Pour the mixture into the cake Pan, level off with a spatula. Cook hazelnut cake without gluten for 40 minutes or until, by inserting a toothpick in the Center, will not dry. Let it cool completely the hazelnut cake. You can sprinkle hazelnut cake gluten-free simply with icing sugar, or cover it with jam or chocolate cream. Bon appétit!