HAZELNUT CAKE by Alexia Santini

Recipe suitable for a 25cm cake tin

Cake

• Baking powder – 3g
• Flour – 40g
• Ground hazelnuts – 110g
• Ground almonds – 50 g
• Caster sugar – 160g
• Eggs – 160g
• Butter – 100g

Decoration

• Whole hazelnuts – 60g
• Hazelnut chocolate – 60g

Tip: to begin with, roast the ground hazelnuts to give them and the cake a more intense flavour

Instructions

1. Roast the ground hazelnuts for 10 min at 180°C and leave to cool
2. Roast the whole hazelnuts for 10 min at 180°C, remembering to give them a stir half way through, and leave to cool
3. Mix the flour, baking powder, ground hazelnuts, ground almonds and sugar in a bowl.
4. Add the eggs, mix everything together well.
5. Add the butter, preferably melted, and mix until you have a smooth paste.
6. Pour into a cake tin which should ideally have been buttered and dusted with flour.

Cook for around 50 min at 150°C and check it is cooked with the point of a knife. Once cooked, cover the cake with a clean cloth and allow to cool. Remove the cake from the tin.

Décor

1. Crush the hazelnuts with a rolling pin
2. Melt the chocolate in a bain-marie or microwave
3. Use a brush to spread the chocolate over the cool cake then add the crushed hazelnuts

Leave the cake to rest for 1 hour and then enjoy

Directed by Collectif A3. Photo Pierrick Guidou for the ARTè Gustu festival