HAZELNUT CAKE by Alexia Santini

Recipe suitable for a 25cm cake tin
  • Baking powder – 3g
  • Flour – 40g
  • Ground hazelnuts – 110g
  • Ground almonds – 50 g
  • Caster sugar – 160g
  • Eggs – 160g
  • Butter – 100g
  • Whole hazelnuts – 60g
  • Hazelnut chocolate – 60g

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

  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.

  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

Confiserie Saint Sylvestre

Alexia Santini

20250 Soveria

Tel : 04 95 47 42 27

Facebook : @Confiserie.Saint.Sylvestre.Alexia.Santini

Partager :