Hazelnut Cake

© 2002 by Mario Batali, The Babbo Cookbook

Photo by Lauren I.
Adapted from babbonyc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from babbonyc.com

Ingredients

  • 1

    c. skinned hazelnuts, toasted in a 350ºF oven for 5 minutes

  • 1 1/4

    c. unbleached, AP flour, plus more for the pan

  • 10

    Tbsp. (1 1/4 sticks) unsalted butter, softened

  • 3/4

    c. sugar

  • 1/4

    c. Hazelnut Paste

  • 3

    eggs

  • 1

    tsp. pure vanilla extract

  • 1/2

    tsp. kosher salt

  • 1

    tsp. baking powder

  • Cocoa powder, for dusting

Directions

1. Preheat the oven to 325ºF. Spray an 8-inch round cake pan with nonstick cooking spray and dust with flour, shaking off the excess. 2. In the bowl of a food processor, pulse the hazelnuts and 1/4 cup of the flour until the nuts are finely ground. 3. In the bowl of an electric mixer, cream together the butter and sugar until very light. Beat in the hazelnut paste, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the vanilla extract. In a small bowl, mix together the nut/flour mixture, the salt, the baking powder. Beat the dry ingredients into the batter. 4. Spread the batter evenly in the cake pan. Bake for 25 to 30 minutes, or until the cake springs back lightly when touched and a cake tested inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then gently remove from the pan. When cool, sift cocoa powder over the top.

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