Prep 20 mins
Cook 1 hr
An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
- 9 ounces butter (1 1/4 cups) or 9 ounces margarine (1 1/4 cups)
- 7 ounces sugar (1 cup)
- 4 eggs
- 2 drops bitter almond essence
- 9 ounces all-purpose flour (2 1/4 cups)
- 3 teaspoons baking powder
- 9 ounces ground hazelnuts (1 1/4 cups)
- 1 3⁄4 ounces swiss chocolate, finely chopped
- icing sugar
- Preheat oven to 350°F.
- Mix together the sugar, eggs and flavouring and set aside.
- In another bowl, cream the butter and gradually add it to the sugar mixture.
- Mix the flour, baking powder and ground nuts together.
- Add it to the sugar and butter mixture a spoonful at a time.
- Fold in the chocolate.
- Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
- Bake in preheated oven for 50 to 65 minutes.
- Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
- Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
- Dust the cooled cake with icing sugar.
This cake came just in time. I needed some for a birthday party and one for my daughter to bring to school. My daughter got one in rectangular shape (for transport!) and she had no leftovers.
My son a round one filled with white chocolate mousse ( I photographed it before filling of coarse).
Delicious with this chocolate pieces.
Thanks a lot for posting it!
Done for ZWT7
I've been wanting to make this recipe forever...I couldn't find the almond essence at my local German store...but I was able to pick up vanilla...so that is what I used...I really thought I had the correct pan size...but NO!...I had a 12" and a 9"...so I used the 9" and probably could have let it cook another 5-10 minutes over the 60 minutes that I did cook it...I ground my own hazelnuts so every once in a while I got a nice crunch along with the silkiness of the chocolate taste...what a wonderful cake...we just loved it...it's the typical German cake...not overly sweet...just the way I like it...Thanks for posting it...it's going in my best of 2013 cookbook...=)
Thanks Dreamer... This cake was beautiful!! Not too sweet with a beautiful hazelnut flavour. And when you come across a little piece of chocolate it's like a sweet little surprise! I initially thought it could do with more chocolate but I really think it's the perfect amount otherwise it would over take the cake. Made for the Germany/Benelux Chocolate challenge ZWT 6 (Voracious Vagabonds)