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Hazelnut cake without eggs and without butter

updated

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Ingredients for 1 servings:

  • 250 g hazelnuts, ground
  • 200 g sugar
  • 2 tsp vanilla sugar
  • 3 drops of bitter almond flavor
  • 250 g flour
  • 4 tsp, leveled baking powder
  • ¼ liter milk, maybe a little more
  • 1 tbsp rum
  • 100 g cake icing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

very simple, old recipe

Grease a loaf pan or line it with parchment paper. Parchment paper is preferable. Combine the nuts, sugar, vanilla sugar, bitter almond flavoring, and the sifted flour mixed with the baking powder in a bowl. Gradually stir in the milk. Use enough milk so that the batter falls easily from the spoon. Pour the batter into the prepared pan and bake at 160-170 degrees Celsius (320-330 degrees Fahrenheit) for about 50-60 minutes. Remove the cake from the pan, peel off the parchment paper, and let it cool on a wire rack. If desired, frost the cake with icing.

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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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