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Cook Time

1 h 10 min

Description

This hazelnut loaf cake is a poem! I especially like to bake it in autumn when the hazelnuts are fresh. The cake is super juicy and has a great nutty aroma. It is perfect for Sunday coffee or as a gift for brunch. The preparation is very simple and with the Thermomix® it is even faster. An absolute must for all nut cake lovers! If you like, you can sprinkle the cake with powdered sugar or cover it with chocolate icing. It just tastes delicious!

Ingredients (10 ingredients)

Preparation (7 steps)

Preheat oven and prepare pan

Preheat the oven to 180 °C top and bottom heat. Grease a loaf pan with some butter and sprinkle with flour so that the cake can be removed from the pan more easily later.

Whisk butter, sugar and vanilla sugar until fluffy

Thermomix® Setting

3 min/keine/Speed 4

Put 200 g butter (room temperature), 200 g sugar and 1 pack of bourbon vanilla sugar into the mixing bowl and whisk for 3 min/speed 4 until fluffy.

180

Stir in eggs

Thermomix® Setting

1 min/keine/Speed 3

Add 4 eggs (size M) one after the other through the lid opening and stir in for 1 min/speed 3.

Mix hazelnuts, flour, baking powder, cinnamon and salt

Thermomix® Setting

10 sec/keine/Speed 4

Put 250 g hazelnuts (ground), 200 g wheat flour (Type 405), 1 pack of baking powder, 1 tsp cinnamon (ground) and 1 pinch of salt into the mixing bowl and mix for 10 sec/speed 4.

Stir in milk and flour-nut mixture

Thermomix® Setting

30 sec/keine/Speed 3

Add 100 ml whole milk and stir everything in for 30 sec/speed 3 until a smooth, firm dough is formed. If necessary, use the spatula to scrape down from the edge.

Pour dough into pan and bake

Pour the dough into the prepared loaf pan and smooth it out. Bake in the preheated oven for about 50-60 minutes. Use a wooden skewer to check whether the cake is baked through (this is the case when the skewer comes out clean).