Wednesday, November 26, 2008

Honey Hazelnut Cake

- 80 grams (6 tablespoons) sugar
- 40 grams (1/3 cup) flour
- a pinch of salt- 1 1/2 teaspoons baking powder
- 3 eggs
- 45 grams (1/3 cup) hazelnuts
- 70 grams (5 tablespoons) unsalted butter
- 50 grams (3 level tablespoons) honey


Pre-heat the oven to 180°C (360°F). Blend together the sugar, flour, salt, and baking powder. Add the eggs one at a time and mix thoroughly, trying to avoid lumps. Chop the hazelnuts, and fold them into the dough. Melt together the butter and honey in a small saucepan, and pour this into your dough. Mix well and pour into muffin tins or a small greased and floured cake pan. (In fact, the author has you incorporate the beaten egg whites into the rest of the dough at the end, but I hate beating egg whites so decided I would just ignore this and use baking powder as a leavening agent.)Bake for 25 to 35 minutes (25 for cupcakes, more for a single cake). Let it cool down a moment, then turn it out on a rack to cool completely, and serve at room temperature.

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