Ultra moist hazelnut cake

An easy, quick and delicious cake for your children’s afternoon tea!

Ready? 

EQUIPMENT

2 Salad bowls

Whisk

Rectangular mould

INGREDIENTS

Chocolate Moelleux :

130g brown sugar

150g butter

4 eggs

1 sachet La Patelière baking powder

120g La Patelière hazelnut powder

180g BIO T80 flour La ferme Sain’biose

1 tbsp La Patelière vanilla powder

125ml milk

La Patelière hazelnut burst

Top tip

Our release spray will help you grease your moulds quickly!

Recipe

Let's get baking!

1. Preparing the cake:
Take the butter out of the fridge 1/2 hour before starting the cake. Cut it into cubes and leave to soften in the open air. Mix the hazelnut powder, flour, baking powder and vanilla powder in a bowl. Put the soft butter in a bowl, add the powdered sugar and whisk until the mixture becomes creamy. Then add the eggs, one at a time. Wait until the mixture is smooth before adding another egg. Add the hazelnut mixture and milk and stir again. The mixture should be fairly compact. Add a bag of hazelnut flakes to the mixture and mix well. Use the release spray to grease your mold. Pour the mixture into the tin and place in a preheated oven at 160°C. Bake for 1 hour. To check if the cake is cooked through, plunge a knife blade into the heart of the cake, it should come out dry. If not, add another 5 minutes to the baking time. Turn out while still warm. For an extra touch of deliciousness, sprinkle your cake with a drizzle of homemade spread and a few hazelnut pieces. Enjoy!
IMG-20230904-WA0001 retouché

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