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Hazelnut cake with tangerines

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Ingredients for 1 servings:

  • 5 eggs
  • 175 g sugar
  • 1 tsp cinnamon
  • 200 g hazelnuts, ground
  • 3 tbsp flour and flour for the mold
  • 2 tsp baking powder
  • Fat, for the shape
  • 1 small can/mandarin orange(s)
  • Powdered sugar, for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat the eggs with sugar and cinnamon for about 5 minutes until frothy. Mix the hazelnuts (best to grind them fresh yourself), flour and baking powder and stir spoonful by spoonful into the sugar and egg mixture. Drain the mandarins and cut into small pieces, then add to the batter and stir everything well again. Grease a springform pan (26 cm diameter) and dust with flour. Pour the batter into the pan. Bake the cake in a preheated oven at 180°C on the middle rack for 50 minutes (test for doneness with a wooden skewer and bake for longer if necessary). This cake can also be baked in a correspondingly sized loaf pan.

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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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