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Buttermilk cake with hazelnuts and cinnamon

updated

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Ingredients for 1 servings:

  • 600 g sugar
  • 4 eggs
  • 500 ml buttermilk
  • 550 g flour
  • 1 packet of baking powder
  • 200 g hazelnuts, ground
  • 100 g sugar
  • 1 tbsp cinnamon
  • 250 g butter

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

Combine the sugar, eggs, buttermilk, flour, and baking powder in sequence and pour the batter into a deep baking sheet. Mix the hazelnuts, sugar, and cinnamon and spread them over the batter. Bake the cake for about 30 minutes at 180 degrees Celsius. After baking, drizzle the melted butter over the cake. It’s best to bake the cake the day before and leave it on the baking sheet until the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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