Hazelnut Cake with Cinnamon

Hazelnut Cake with Cinnamon

Cake

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Cook Time

1 h 20 min

Servings

12

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Hazelnut Cake with Cinnamon is ready in 1 h 20 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hazelnut cake with cinnamon, prepared in the Thermomix®, is a delicious cake classic with hazelnuts, cinnamon and lemon. It belongs to the cake category and is ideal for breakfast or as a dessert. The preparation time is 80 minutes, of which 30 minutes are active work, and yields about 12 servings. Perfect for coffee tables, festive occasions or the cozy winter time.

Ingredients (13 ingredients)

  • 200 g Flour
  • 2 tsp Baking powder
  • 50 g Icing sugar
  • 1 pinch Salt
  • 100 g Margarine
  • 1 piece Lemon
  • 70 g Rusk
  • 200 g Ground hazelnuts
  • 1.5 tbsp Cinnamon
  • 3 piece Eggs
  • 125 g Cremefine
  • 125 ml Milk
  • 150 g Sugar

Preparation (10 steps)

1

Mix dry ingredients

Thermomix® Setting
10 sec/Speed 4

Put 200 g flour, 2 tsp baking powder, 50 g icing sugar and 1 pinch of salt into the mixing bowl and mix for 10 sec./speed 4.

10
2

Prepare dough

Thermomix® Setting
2 min/Kneading speed

Add 100 g margarine in flakes and 3 tbsp cold water and knead for 2 min./kneading stage to a smooth dough.

120
3

Prepare dough

Line springform pan with baking paper or grease it, grease the rim. Press the dough into the mold, forming an approx. 3 cm high rim. Refrigerate dough in the mold until further use.

4

Preheat oven

Preheat oven to 170° C convection (190° C top/bottom heat).

5

Grate lemon zest

Rinse lemon with hot water, dry and finely grate the peel. Set aside.

6

Chop rusk

Thermomix® Setting
10 sec/Speed 8

Put 70 g of rusk into the mixing bowl and chop for 10 sec./speed 8. Transfer.

10
7

Prepare hazelnut mixture

In a bowl, add 200 g ground hazelnuts, 1 tsp baking powder, 1 pinch of salt, 1 1/2 tbsp cinnamon, the lemon zest and half of the grated rusk, stir and set aside.

8

Whisk eggs

Thermomix® Setting
2 min/Speed 3,5

Put 3 eggs, 125 g Cremefine, 125 ml milk and 150 g sugar into the mixing bowl and whisk with the butterfly inserted for 2 min./speed 3.5.

120
9

Stir in hazelnut mixture

Thermomix® Setting
10 sec/Speed 3

Add the hazelnut-rusk mixture and stir in for 10 sec./speed 3.

10
10

Bake cake

Pour the mixture onto the dough in the mold, smooth it out. Sprinkle cinnamon cake with the remaining rusk crumbs. Bake in the preheated oven for about 45 minutes. Do a stick test, no liquid dough should stick to the wooden stick. Let cool completely and enjoy.

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About this recipe

This hazelnut cake with cinnamon is a piece of my childhood. My grandma always baked it, especially in the pre-Christmas season, and the scent of cinnamon and hazelnuts filled the whole house. It is a simple recipe, but the combination of flavors is simply unbeatable. I have refined it over the years, especially through the use of the Thermomix®, which makes the preparation even easier. The ingredients are deliberately chosen to achieve a perfect balance between taste and texture. The hazelnuts are naturally the star of the cake, providing a nutty, slightly tart taste and a pleasant texture. The cinnamon complements the hazelnuts perfectly with its warm, spicy note. The lemon brings a fresh acidity into play, which does not make the cake too heavy. The rusk provides a light crispness and binds moisture, while Cremefine and milk keep the cake juicy. Margarine in the shortcrust pastry ensures a good bond and a delicate melt. When preparing in the Thermomix®, it is important to add the ingredients in the correct order. First mix the dry ingredients to avoid lumps. When making shortcrust pastry, make sure that the margarine is cold so that the dough does not get too warm. The rusk crumbs should be fine, but not ground to dust. When whisking the eggs with Cremefine, milk and sugar, use the butterfly to obtain an airy mass. Stir in the hazelnut mixture only briefly so that the dough does not become tough. If you want to modify the cake a little, you can replace some of the flour with ground almonds, for example. For a vegan version, you can replace the margarine with vegan butter and the Cremefine with a vegetable cream alternative. Instead of cinnamon, you can also use gingerbread spice or cardamom. The hazelnut cake tastes best lukewarm or cooled. A scoop of vanilla ice cream or a dollop of whipped cream goes perfectly with it. A glass of milk or a cup of coffee is also a good addition. The cake stays fresh in an airtight container for several days. You can also prepare it well and prepare the dough the day before and refrigerate it. The hazelnut mixture can also be prepared. This saves time on the baking day.

Tags

#Baking #Cake #Hazelnut #Cinnamon #Coffee #Festive #Christmas #Winter #Winterly

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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