The soft hazelnut cake is a dessert that takes me back in time, to the Sundays spent at my grandmother's house. She, originally from Piedmont, a region renowned for its hazelnuts, often prepared this cake for a snack. It wasn't exactly this recipe, she used a wood oven and the doses were "by eye", but the unmistakable aroma of toasted hazelnuts and the soft texture always remind me of those happy moments. Hazelnuts are the key ingredient in this cake. I always use high quality hazelnuts, preferably the "Tonda Gentile delle Langhe", if I can find them. I lightly toast them in the oven before chopping them, to enhance their aroma. The flour gives structure, while the sugar sweetens and contributes to browning. Baking powder is essential for the softness, and cream of tartar helps to stabilize the whipped egg whites, making the cake even more airy. Sunflower seed oil, with its neutral flavor, keeps the cake moist. Hazelnut cream, added at the end, gives an extra touch of sweetness. For preparation with the Thermomix®, it is important to follow the order of the ingredients. I start by chopping the hazelnuts, then I prepare the basic dough. When I whip the egg whites, I make sure that the bowl is perfectly clean and dry, for optimal results. The butterfly must be inserted correctly to whip the egg whites until stiff. During cooking, I check the cake with a toothpick: if it comes out clean, the cake is ready. If the surface darkens too quickly, I cover the cake with a sheet of aluminum foil. For a vegetarian version, you can replace the sunflower seed oil with extra virgin olive oil with a delicate flavor. For a vegan version, you can use vegetable alternatives to eggs, such as aquafaba (the cooking water of chickpeas) whipped until stiff. You can add spices such as cinnamon or nutmeg for a more intense aroma. The soft hazelnut cake is perfect to enjoy warm or at room temperature. I often serve it with a dusting of icing sugar and chopped hazelnuts. It goes perfectly with a cup of coffee, hot tea or a glass of Vin Santo. Another idea is to accompany it with a scoop of vanilla ice cream or a chocolate sauce. The cake keeps well for 3-4 days at room temperature, wrapped in cling film or in an airtight container. It can also be frozen, cut into slices, to always have it available. It can also be prepared the day before, storing it in a cool and dry place. The hazelnut cream can be spread on the cake when serving, to prevent it from drying out.

Soft hazelnut cake with hazelnut cream

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Chop the hazelnuts

Prepare the dry ingredients

Add the liquid ingredients

Incorporate the yolks

Whip the egg whites

Incorporate the whipped egg whites

Pour into the mold and bake

Finished cooking? Great! 🎉

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