Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Hazelnut Cake: Light, Fragrant and Truly Timeless
Whip up this delightfully nutty hazelnut cake, bursting with rich, authentic flavour – wonderfully simple and utterly irresistible!
📖 What is it
Whip up this delightfully nutty hazelnut cake, bursting with rich, authentic flavour – wonderfully simple and utterly irresistible!
🛒 Ingredients
- ✓ 200g plain flour
- ✓ 200g toasted hazelnuts
- ✓ 150g caster sugar
- ✓ 100g unsalted butter
- ✓ 3 eggs
- ✓ 100ml milk
- ✓ 1 sachet baking powder
- ✓ A pinch of salt
- ✓ Butter and flour for the tin
📊 Nutritional Information
Picture the comforting aroma of toasted hazelnuts filling your kitchen as this cake gently bakes, turning humble ingredients into a soft, traditional treat. This hazelnut cake, with its genuine, rustic flavour, makes the perfect companion to your morning cuppa or afternoon tea, whisking you away to the warm, inviting homes of Sicily with every bite.
👨🍳 Preparation
- 1
Finely blitz the toasted hazelnuts in a food processor along with 2 tablespoons of the caster sugar.
- 2
Whisk the egg whites with a pinch of salt until they hold stiff peaks.
- 3
Cream the egg yolks with the butter and remaining sugar until pale and fluffy.
- 4
Stir in the milk, then fold in the sifted flour and baking powder along with the ground hazelnuts until well combined.
- 5
Gently fold in the whisked egg whites using a light lifting motion to keep the mixture airy.
- 6
Pour the batter into a buttered and floured cake tin.
- 7
Bake in a preheated oven at 180°C (160°C fan) for 30-35 minutes, until golden and a skewer comes out clean.
💡 Tips and Variations
- •
For a touch of elegance, scatter some lightly toasted whole hazelnuts on top before baking – they add a delightful crunch.
- •
Use a ceramic tin for more even baking, or try individual portions like muffins for a modern, handy twist.
- •
If you fancy a lighter, vegan-friendly version, swap the butter for sunflower oil, replace the milk with almond milk, and use aquafaba (chickpea water) whipped to stiff peaks instead of egg whites.
- •
To deepen the flavour, add a splash of natural vanilla or a zest of Sicilian lemon to the batter – a simple trick to enhance the nutty notes.
- •
For a fun variation, replace half the hazelnuts with chopped pistachios to introduce an intriguing colour and flavour contrast.
- •
Remember, the secret to a perfect cake lies in the gentle folding of the egg whites – this preserves the light, tender crumb.
📦 Storage
- • Wrap the cake in a clean linen cloth or cover with a glass dome to keep it fresh and moist for 3-4 days.
- • For longer storage, slice the cake and freeze the pieces in an airtight container; thaw gently at room temperature before serving.
- • Warm the slices slightly in the oven or microwave before eating to revive the aromas and restore that soft, fresh-from-the-oven texture.
🍷 Pairing
A passito from Pantelleria pairs beautifully, its honeyed notes complementing the toasted hazelnuts with a luscious, lingering finish.
For something lighter, a Malvasia from the Aeolian Islands offers floral and fruity aromas that balance the cake’s richness.
Alternatively, a Piedmontese Moscato d’Asti brings freshness and brightness, cutting through the sweetness for a delightful contrast.
Give this lovely hazelnut cake a go at home – its warm, nutty charm is sure to brighten up any teatime or breakfast table. Whether shared with family or a cosy catch-up with friends, it’s a simple yet heartfelt way to bring a little slice of Sicilian comfort to your kitchen. Do try it out, and don’t forget to let me know how it turns out!
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