Italian Hazelnut Cake
This is last weeks 52 Weeks of Baking post, I am ashamed to say! Time just escapes us all these days, don’t you agree?
I can’t believe it is Thursday already and the weekend is just at our fingertips – Hoorah. Tonight I have a meeting with my local Stampin’ Up demonstrator. I am prepared with my notebook, my money and also my shopping self control.. (But I might just leave that behind..)
This cake is extremely delicious and (so far) the most scientific and quite tricky cake I have made. The recipe is from Rachel Allen’s Bake and is really easy to follow. It tastes just like a Kinder Bueno bar- which I love! For this recipe you need a food processor and a handheld mixer for bashing hazelnuts, creaming egg yolks and fluffing egg whites. There is no flour in the cake which means your soft peaked egg whites are your raising agents. This would be a great recipe for anyone with a Gluten-Free diet, if you used gluten-free baking powder.
(I don’t particularly like icing, which is why most of my recipes so far have been icing-less.)
Have a lovely night!