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- Dish type
- Sponge cake
- Semolina cake
This is a quick and tasty loaf cake to make for anyone who loves the flavour of hazelnuts.
4 people made this
IngredientsMakes: 1 loaf cake
- 375g ground hazelnuts
- 375g caster sugar
- 375g semolina
- 1 ½ teaspoons baking powder
- 500ml milk
- a few drops of almond extract
MethodPrep:5min ›Cook:1hr15min ›Ready in:1hr20min
- Preheat oven to 170 C / Gas 3. Grease or line a 1lb loaf tin.
- In a mixing bowl, combine nuts, caster sugar, semolina and baking powder. Mix well and stir in cold milk and almond extract.
- Pour mixture in greased loaf pan and bake in preheated oven for 75-80 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Reviews & ratingsAverage global rating:(5)
Cherry Hazelnut Loaf Cake Recipe
I had lunch with my friends Pascale and Caroline a couple of weeks ago, and afterward we followed Caroline back to her apartment so she could share samples of a quirky ingredient she’d just laid her hands on: hazelnut flour.
I had initially thought she was referring to finely ground hazelnuts (hazelnut meal or poudre de noisettes), but no: this is made by grinding hazelnuts finely, yes, but also removing the oil they contain, until you’re left with a delicate powder, light brown in color and supernally fragrant.
I walked home with the package of hazelnut flour pulsing with possibilities in my purse, and halfway up the hill I had decided I would bake this rustic cherry and hazelnut loaf cake.
I walked home with the little package pulsing with possibilities in my purse, and halfway up the hill I had decided what I wanted to do with it: I bought sweet cherries at the produce stall around the corner, and baked this rustic cherry and hazelnut loaf cake. Nutty, moist, and dotted with soft morsels of cherry, it did not last for long on the kitchen counter.
I elaborated on the basic formula for sweet loaf cakes that Florence laid out on her blog: it incorporates a portion of sourdough starter into the batter, and it is one of those recipes that starter bread bakers yearn for, as we are always looking for ways to use up the extra starter that the keeping of a healthy colony produces. You do not need starter to make this cake, though the two options are outlined in the recipe below.
The hazelnut “flour” I mentioned above is made by a French manufacturer of stone-ground nut oils that once had the idea to give a second life to the round cake of pressed nut meat that remains after the oil has been completely drawn out of it. This byproduct was formerly sold to serve as cattle feed or fish bait (!) but they realized it was perhaps a case of de la confiture pour les cochons (literally, “jam for pigs,” the French version of “pearls for swine”) the day one of their clients asked if he could buy it for his own cooking needs.
They are only selling this flour to professionals for now (my friend Caroline obtained it through a chef friend of hers), so I can’t give a source for it at this time, but if you ever stumble upon something similar, you have a recipe in which to use it. And if you’re unable to find it, regular ground hazelnuts will work just as nicely, as will chestnut flour if you have some lying around.
In passing, let me share a simple tip regarding the melting of butter for baking recipes: instead of zapping it in the microwave oven (I no longer have one), I place the required amount of butter in the baking pan I’m going to use (or in an ovenproof ramekin if it’s a pan with a removable bottom), and place it in the preheating oven. After two or three minutes (I set a timer so I don’t forget) the butter is almost completely melted, and will continue to melt from the residual heat. I set the pan or ramekin aside for the butter to cool slightly, then pour it into the batter as needed, and use a pastry brush to spread the remaining traces of butter around the bottom and sides of the pan to grease it. And that, ladies and gentlemen, was my time-and-energy-saving tip of the day.
Raspberry and hazelnut loaf
The baked raspberries give moisture to this afternoon raspberry loaf, and the toasted hazelnuts lend greater depth of flavour. The perfect accompaniment to a cup of fragrant Earl Grey.
- Heat the oven to 160C and line a 1 kg loaf tin. Tip hazelnuts onto a baking tray and place it in the hot oven for three minutes. Pour the hot hazelnuts into a clean tea towel, wrap them up and rub them vigorously on the work surface to shed their skins. Pick the nuts from their husks and whizz them in a food processor for a minute until they are finely ground.
- Beat together light brown sugar, caster sugar and butter until it is very light. Slowly beat in eggs and a few drops of almond extract.
- Gently fold through sifted self-raising flour, keeping in as much air as you can.
- Finally fold in the carefully chosen, unblemished raspberries and the whole milk.
- Pour the mixture into your prepared tin and bake for 50 minutes until a skewer comes out of the cake&rsquos center clean.
- Scatter over the Demerara sugar within the last five minutes of baking and cover with tin foil if the loaf looks like it&rsquos taking on too much colour.
- Eat a generous slice whilst it is still slightly warm to the touch.
The baked raspberries give moisture to this afternoon raspberry loaf, and the toasted hazelnuts lend greater depth of flavour. The perfect accompaniment to a cup of fragrant Earl Grey.
- Allow the melted butter to cool slightly before adding it to the cake batter.
- Warm the Nutella for 20-30 seconds in the microwave before adding the layers as this will make it easier to spread.
- Use a 2lb loaf tin and make sure you line it with baking paper.
- Gently spread the Nutella on top of the cake batter so you don't disturb the layers.
- When you add the cake batter to the loaf tin it will be almost full (unlike other recipes that tell you to fill it &frac23). The cake will not overflow because it is being cooked in a very low oven.
- This cake will peak over the top of the tin and will most likely have a crack down the middle. This is not a plain sponge recipe with no taste or character so embrace the cracks!
- When making the buttercream if it's too thin add icing sugar a tablespoon at a time until it reaches the desired consistency. If it's too thick add a splash of milk.
- Don't attempt to add the Nutella buttercream until the cake is completely cool otherwise it will slide off.
- Storage: Wrap in clingfilm or store in an airtight container and store in a cool, dark place. This type of cake doesn't need to be kept refrigerated and will stay fresh for at least 4 days.
- Freezing Instructions: Nutella Loaf Cake can be frozen for up to 3 months. I suggest cutting into slices and individually wrapping each slice before freezing. Allow the cake to thaw in the fridge then bring to room temperature before eating.
I hope you love making and eating it as much as I did. Please rate the recipe below and leave me a review or comment. I love hearing from you!
2. Combine 1 tablespoon brown sugar with 1/2 cup water and mix well. Add the yeast and stir. Let the mixture stand for about 5 minutes until it foams.
3. Fit a stand mixer with a dough hook attachment.
4. Combine 3 cups bread flour, wheat flour, salt, orange zest, nuts and brown sugar in the bowl of the mixer.
5. Combine the eggs, vegetable oil and milk.
6. Add the egg mixture and the yeast to the flour.
7. With the mixer on low speed, slowly pour in remaining water until dough is sticky but not too wet.
8. Turn the dough out onto a well floured surface and knead in remaining 1/4 cup bread flour. Knead dough for 10 minutes until dough is smooth and elastic.
9. Place in a large well-oiled bowl. Cover and let dough sit in a warm place for about 1 hour or until doubled in size.
10. Punch down dough and let rise again for 45 minutes.
11. Divide the dough in half and roll each half into a smooth ball.
12. Place each ball into a well-oiled 9-inch round cake pan. Cover and let rise again for 45 to 55 minutes or until doubled in size.
13. With a sharp knife make an “x” mark in centre of the breads.
14. Bake for 35 to 40 minutes until golden brown. Bread makes a hollow sound when tapped on the bottom. Turn out and cool on wire rack.
Grandma’s Nut Cake Recipe made Vegan
I love how each tender and moist slice has that nutty crunch from the toasted hazelnuts and silky texture from the chocolate glaze! The combinations are truly divine, and it’s always a hit when I serve this healthier vegan nut cake adapted from Grandma’s popular recipe for my family and friends. Since it contains no eggs, no dairy butter, and less sugar than most other cakes, you can even enjoy this hazelnut loaf for breakfast!
Super easy, no-fuss Vegan Hazelnut Cake Recipe
Making Granny’s popular hazelnut cake recipe vegan is super simple and straight-forward all you need are 10 baking staple ingredients, a whisk or spatula, a bowl, a baking pan, and an oven! It’s a no-fuss recipe that is egg-free and dairy-free but is as delicious as any classic nut cake you’ve ever tried! Even making the chocolate glaze is a breeze simply melt it together with coconut oil in a bowl over a hot water bath. That’s it!
Customize it – keep it simple or go big!
The simple hazelnut and vanilla flavor combination of the cake are delicious enough on its own. You can make it as an everyday hazelnut bread for your afternoon snack with your favorite drink. Adding a layer of rich and silky chocolate glaze and nut toppings instantly transforms it into a sweet cakey dessert. You can also bake it into adorable cupcakes or muffins for breakfast try adding some chocolate chips in the batter for a sweet surprise! Make an elegant round cake out of it to serve on birthdays, anniversaries, or other celebrations. Get crazy creative and top it with dried fruits and grated chocolate to make it more festive!
Ground hazelnuts – ready-made or from scratch?
It’s quite easy to get a hold of ground hazelnuts in the baking section of a market. However, if you have some whole raw hazelnuts sitting in your pantry, now is the time to use them up! Simply place them in a food processor and grind until they turn into meal.
For even more nutty flavors, you can also roast the nuts in the oven for a few minutes beforehand. This will not only deepen their aroma but also loosen the papery skin. Then you can easily roll the roasted hazelnuts in a towel to remove most of them. After that, place them in a food processor and grind them away. To see a step-by-step instruction and video tutorial for making this check out my vegan Nutella recipe. However, be careful not to blend the nuts for too long, or they may turn into nut butter.
In case you do not have hazelnuts, you can also use macadamia nuts, peanuts, or almonds. They have the same crunchy quality and they also go really well with chocolate.
Further Ingredients needed
In addition to ground nuts, you will also need flour (all-purpose, spelt or gluten-free), sugar, baking powder, baking soda, salt, dairy-free milk, oil, vanilla extract, and apple cider vinegar.
How to make Vegan Hazelnut Cake
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Making the batter
Start by whisking together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt in a large bowl. Set aside. In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour the wet mixture into the flour mixture and stir until just combined.
Tip: Please do not over-mix the batter or your cake won’t rise well.
Step 2: Add to the pan and bake
Now pour the batter into a loaf pan lined with parchment paper and smooth it out. (Tip: It’s best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter). Place the cake in a preheated oven at 355 °F (180°C) and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the cake gets too dark during baking, cover it loosely with a piece of parchment paper.
Once done baking, let the hazelnut bread cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.
Step 3: Make the glaze and garnish!
For the chocolate glaze, simply melt the chopped chocolate with a bit of coconut oil slowly over a water bath. Stir well and spread evenly over the cooled loaf. Decorate with chopped hazelnuts or whatever decorations you desire. That’s it!
Helpful Tips when making Hazelnut Cake with Chocolate Glaze
- Line your pan with parchment paper and leave enough hanging on the sides for easier removal after baking.
- Using heavier flours, such as whole wheat, will change the texture of the hazelnut bread it won’t be as soft and fluffy.
- Do not over-mix the batter! Mix the dry and wet ingredients until just well combined. Over-mixing will result in the batter not rising properly. Flat, deflated cakes are a no-no!
- The baking time may vary depending on the type of oven, temperature, pan used, or if you cover the cake while baking. So please always do a toothpick test! Insert it on the middle of the cake and if it comes out clean, then your cake is done! Be mindful that the longer you bake the cake, the drier it will be. It’s best to check on it a few minutes early to get to the right amount of moistness.
- If you notice the cake getting too dark on top during baking, cover it loosely with a piece of parchment paper.
- If you opt to make some muffins or cupcakes using this recipe, the baking time is approximately 25 minutes and about 40 minutes if using a springform pan.
Can I make it gluten-free?
Absolutely! To make the cake gluten-free, I recommend using a 1:1 gluten-free flour blend. As always, I suggest checking the package information to be sure when using manufactured products.
How do I store my Hazelnut Cake with Chocolate Glaze?
Store the cake in an airtight container in the refrigerator where it will stay soft and fluffy for 3-5 days. If you want to keep it longer, you can separate individual slices with parchment paper, then put them in a freezer bag and freeze.
If for some reason the hazelnut bread has become harder or drier, you can microwave it for a few seconds. This will make the texture wonderfully soft again!
This vegan Hazelnut Cake with Chocolate Glaze is:
- Dairy-free and egg-free
- So easy to make
- Perfect as an everyday snack or for any occasion!
- Soft and fluffy
- Super nutty and chocolaty
- Divinely delicious!
More easy Vegan One-Bowl Cake Recipes to try
- Vegan Chocolate Banana Bread
- Blood Orange Bundt Cake
- The Best Vegan Lemon Cake
- Chocolate Zucchini Bread
- Raspberry Almond Orange Cake
- Blueberry Bundt Cake
- Apricot Cake with Coconut
- Strawberry Rhubarb Cake
- Chocolate Chip Banana Bread
- Vegan Marble Zebra Cake
- Chocolate Pumpkin Marble Bread
- Vegan Vanilla Cupcakes
- Healthy Vegan Banana Bread
If you try this easy vegan Hazelnut cake recipe, please leave me a comment and a review because I always love to hear your feedback! And if you take a photo of your delicious loaf and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Happy baking!
Hazelnut Butter Cake
This Hazelnut Butter Cake is soft tender and loaded with chopped hazelnuts and chocolate chips.
Unfortunately , this Hazelnut butter cake does not come from a childhood memory or has a grand background story. To simply put it, there was a pack of hazelnuts in my pantry and I did not want it to go bad. Have you ever tried bad nuts…ohh the horror.
Developing a baking recipe can sound like a scary thing. That is because we all know that unlike cooking, baking is all about the science. Now, I don’t know about you, but physic and chemistry were never my strong subject in school. Despite that, I still manage to get some golden treasures out of my oven. My secret?
The baking ratio table. Roll up your sleeves, follow the rules and remember that “we are all mad here”. So don’t be scared of trying something “crazy”, that’s where all the fun is.
If you want some more information including mixing method, please sign up here.
Baking is a great science that always keeps me on my toes. There is always something new to learn and discover. If you want to learn more here are some books and resource I HIGHLY recommend:
And of-course! I am always here to help, so please don’t hesitate to send me an email or leave a comment.
Now Let’s Talk About this Hazelnut Butter Cake:
- You can bake this cake in one of the following options: Two 8″ loaf pans, Three 8″ round pans, Four 6″ round pans or 10 cups bundt pan.
- This cake has less butter than a regular pound cake, which makes it less dense and more “Buttery”, hence its name.
- Chop the hazelnut the same size as the mini chocolate chip to ensure it will not sink to the bottom of the cake.
- If you wish to skip the Frangelico, add 2 TBS of milk instead.
- You can use any other nut to replace the hazelnut.
- If you wish to bake Chocolate Hazelnut Cake, use cocoa powder instead of powdered sugar, and add 1 oz of cocoa powder to the flour mix.
Here are some more Baking Ration inspire recipes:
Please note that I am a member of Amazon affiliate program, which means I might get some commission at no cost to you.
The final touch
To make your hazelnut cake extra-special, however, you have to add a finishing touch. Using 2 oz granulated sugar with a glass of water, make a caramel sauce. Add at least ten grams of shelled hazelnuts to the two ingredients just mentioned, turning them into a caramel (enough to cover the hazelnuts).
Let the hazelnuts dry for a while until they harden, and then place them on the cake. Before serving, sprinkle some powdered sugar over the cake to make a good impression with guests. A cake meant for a sweet moment of relaxation in good company.
Torta di Nocciole (Italian Hazelnut Cake)
As much as I love looking at and making fancy layer cakes for birthdays, on a day-to-day basis, I usually gravitate toward humble-looking simple cakes that come together easily. Yes, I&rsquom saying &ldquoon a day-to-day basis,&rdquo because I do believe you shouldn&rsquot wait for special occasions to bake a cake. In fact, the most satisfying cakes are often the ones you make &ldquojust because.&rdquo
It&rsquos no secret I love cakes that use ground nuts: nuts add a lovely, mellow flavor to cakes and a really nice crumbly texture that stays moist for days&mdashimproves, even. Also, any trick I can use to increase the nutritional value of cake so it&rsquos OK to turn it into a snack: I&rsquom in.
One of my go-to nut-based cakes is Torta di Nocciole, or Italian Hazelnut Cake. This humble-looking cake originates from Piedmont, a Northern Italian province that is believed to produce some of the best hazelnuts in the world. Piedmont is where a quintessential Italian flavor was created&mdashgianduja, an addictive combination of chocolate and hazelnuts you can use in fine chocolates, gelato, spreads, and much more&mdashand also the birthplace of the world-famous chocolate hazelnut spread, Nutella.
Torta di Nocciole is rich-tasting, hearty, and comforting. In Piedmont, hazelnut cake is a fall and winter treat: a way to use up excess nuts at the end of the season, according to Italy-based food writer Emiko Davies. I make Italian Hazelnut Cake year-round, though: while it&rsquos true that it may not be the best cake to serve on a hot summer day ( were created for such days!), I wouldn&rsquot ever say no to a slice topped with gelato, a spoonful of whipped cream, and some fresh fruits.
Keep this Italian Hazelnut Cake in your arsenal of go-to recipes: Torta di Nocciole is an effortlessly elegant dessert that looks humble but makes everyone swoon and ask for more. Enjoy a slice as is for an instant mood-lifting effect, or top it with homemade chocolate and hazelnut spread or gianduja ganache or when you want to impress.
- 12 ounces hazelnuts
- 2 teaspoons baking powder
- 6 egg yolks
- ⅝ cup white sugar
- 6 egg whites
- 1 pint heavy whipping cream
- ⅛ cup chopped hazelnuts, for garnish
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.