Print

Hazelnut Flour Cake

A slice and the rest of the hazelnut cake on a wooden board with a colorful cup and nuts on background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This hazelnut flour cake is a French loaf cake made with ground hazelnuts and a light meringue, then topped with whipped chocolate hazelnut ganache and caramelized hazelnuts. It is a real treat for hazelnut lovers, and the recipe is simple to make.

Ingredients

Scale

For hazelnut ganache:

For batter:

  • 2/3 cup + 3 tablespoons (100 g) hazelnut flour/meal
  • 1/3 cup + 2 teaspoons (75 g) brown sugar
  • 1 large egg white (30 g) 
  • 2 large egg yolks (35 g) 
  • 4 1/2 tablespoons (35 g) icing sugar
  • 1/3 cup + 1 tablespoon (50 g) all-purpose flour
  • 1 teaspoon baking powder
  • 3.5 oz (100 g) butter, unsalted
  • 1 pinch of salt
  • 1/3 cup + 2 tablespoons (110 g) egg whites (see note #1)
  • 1 tablespoon (15 g) sugar

For caramelized hazelnuts:

  • 2.5 oz (70 g) hazelnuts
  • 3 1/2 tablespoons (25 g) icing sugar

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the ganache, place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring the whipping cream to a boil, then pour it into the chocolate/hazelnut mixture and whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
  2. Preheat oven to 300°F (150°C). To make the cake batter, place the hazelnut flour, brown sugar, and icing sugar in the bowl of a stand mixer and mix the dry ingredients. Gradually add the egg whites, then the egg yolks, and continue beating. Add salt, sifted all-purpose flour, and baking powder, and mix. Melt the butter, then slowly add it to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
  3. In a separate bowl, whisk 1/3 cup + 2 tablespoons (110 g) egg whites until soft peaks form. Gradually add 1 tablespoon (15 g) of granulated sugar, whisking with an electric mixer until the meringue forms. Gradually add the meringue to the principal preparation, mixing with a rubber spatula.
  4. Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
  5. To make caramelized hazelnuts, place the nuts in a nonstick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfer the nuts to parchment paper. Separate caramelized hazelnuts while they are hot. Let it cool down.
  6. To decorate the cake, whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving. 

Notes

  1. 110 g egg whites approximately equal to 2 whole extra-large chicken eggs (eggshell removed).
  2. Follow the recipe to make Hazelnut Praline Paste yourself, or use a store-bought hazelnut praline.
  3. To pipe the ganache more easily, refrigerate it for a few minutes after whipping.
  4. Decorate caramelized hazelnuts with edible gold leaf on top of the cake if desired. 
  5. Serve the cake right from the fridge. The cake is not meant to stay on the table long: the ganache will lose its shape on top of the dessert.

Nutrition

Find it online: https://www.bakinglikeachef.com/hazelnut-loaf-cake-christophe-michalak/