photo by canthelpmyself
- Ready In:
- Line the bottom of 2 round 9" cake pans with parchment paper.
- Butter (or oil) and flour them, including the parchment paper on the bottoms.
- Preheat the oven to 350°F.
- Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
- Add 4 of the eggs and process well.
- Pour into one of the cake pans.
- Wash and dry the food processor parts.
- Repeat with the other half of the ingredients and the other cake pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
- Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.
Questions & Replies
Got a question? Share it with the community!
This is a great recipe! The cake came out really light, fluffy and delicate! I was very surprised with how much is rose. <br/>I roasted my hazelnuts first and chucked them in a tea towel, rubbed it all and then shook it in a colander to let the skins fall out. Worth the effort. <br/>I didn't dress it but it would suit something very very light like a Chantilly cream, maybe a little orange or mandarine essence. <br/>By cooking it in two tins you get more of the beautiful crispy hazelnut outside.<br/>Thank you for sharing, this took about 5 minutes to prep in my thermomix blender, will use again!
Nice recipe. I adapted it a bit and used ingredients I had on hand. I did not have hazelnuts. I divided the recipe roughly into thirds and used two eggs for each third. I used pecans, almonds, and pinon nuts for each third. The almond was a bit dry but all were very good. <br/>I stacked them as three level cakes and spread almond paste and store bought cherry preserves between the layers. I covered the whole thing with cream cheese chocolate frosting. The cream cheese frosting recipe I used called for four cups of sugar. I used one. It was excellent.
Jenny this is a wonderful recipe and so easy. I've made it at least three times so far and I've just joined this site only so I can rate it. The only thing I don't understand is why you make it in two batches. Do you have a small food processor? I put everything in mine in one go, then pour it into two identical baking tins. Today being St Valentine's Day, I used heart-shaped silicone tins. The cakes are now cooling, later I'll sandwich them together with sweetened chestnut puree and ice it with ganache. Thank you for this recipe. Sunny www.slimmercook.com