One-bowl hazelnut cake
One bowl, one tin, loud crumb. The cake to make when there are too many hazelnuts on the counter.
A flat, dense, almost wet cake. Mostly ground nuts, very little flour. Bakes in a single tin. Keeps for three days on the counter under a cloth and gets better on day two.
Ingredients
- 250 g raw shelled hazelnuts
- 4 eggs
- 180 g sugar
- 60 g flour
- 1 tsp baking powder
- 100 g butter, melted
- pinch of salt
- the zest of one orange
Method
- Heat the oven to 350°F. Line a 9-inch tin with parchment.
- Pulse the hazelnuts in a food processor until they are flour, but stop before they turn to paste. About 30 seconds in pulses.
- Whip the eggs and sugar to a thick ribbon. Three or four minutes on high.
- Fold in the ground nuts, the flour, the baking powder, the salt, the zest. Then the melted butter, last.
- Pour into the tin. Bake 40 minutes. The top should be brown and the middle should be set but still wobble a little when you nudge the tin.
- Cool in the tin. Eat at room temperature.
Notes
If you only have dark-roast nuts, use those — the cake will be a shade browner and a shade more bitter. Both are good.