Browsing through the Internet in search of inspiration, I came across the recipe of a young talented Italian pastry chef. And it just happened to have in my cupboard some leftovers of the flavoursome ground hazelnut I had bought in one of my trips to Piemonte, the Italian region where my husband’s family lives.
By the way, did you know that the Lonely Planet has recently picked Piemonte as the world’s top region to visit in 2019? So, if you have the chance, don’t miss the opportunity to go there for a trip and to stock up on wine and other amazing food: truffle, chocolate, cheese and more (I swear this is not a sponsored post!).
Dusted with powder sugar, this cake is the perfect snack to pair with coffee. If you are looking for a more luscious version, though, you can glaze it with dark chocolate and sprinkle with roughly chopped hazelnut: either way, it’ll be delicious!
Hazelnut bundt cake
Ingredients
- 200 gr caster sugar (150 gr for the yolks + 50gr for the whites)
- 4 large free range eggs separated
- 1 tbsp runny honey
- 210 gr unsalted butter softened
- 160 gr cake flour
- 200 gr ground hazelnut
- 20 gr baking powder
- pinch of salt
- 100 gr lukewarm whole milk
- powder sugar to decorate (optional)
Directions
- Step 1 Butter and flour a 26cm bundt tin and preheat the oven (180º C static oven or 160ºC fan oven)
- Step 2 With the help of an electric mixer start beating the egg whites. When they become frothy add 50gr of sugar a teaspoon at a time, until medium stiff picked are reached. Remember to use a spotless clean bowl for a better result
- Step 3 In another bowl beat the egg yolks with 150 gr of caster sugar, salt and honey, until pale and fluffy. Add the softened butter a little at a time
- Step 4 Mix in the flour and baking powder sifted together, then pour the milk in two additions
- Step 5 Add the ground hazelnut and finally fold in the beaten egg whites using a rubber spatula
- Step 6 Bake for about 40 min or until a toothcktipck comes out clean
- Step 7 After a few minutes unmold onto a wire rack and allow to cool completely
- Step 8 Finish to taste
*Tips and notes*
- If using a bundt tin with an intricate design, I suggest you to generously spray with a non-stick baking spray
- You can make this recipe using other ground dried fruit, like almond or walnuts (or mixing half and half)
- This recipe has been adapted from here
