To celebrate the start of November, we’re focusing on seasonal flavors with scents of the undergrowth. Among the key ingredients of autumn, hazelnut is in demand. An oilseed that can be used whole, in powder or in oil form. The following recipe for hazelnut cake is inspired by that of chef Amandine Chaignot in her restaurant Pouliche.
An easy-to-prepare treat full of great ideas.
The first tip is to use a sheet of buttered parchment paper, covered with brown sugar, to line your springform pan. Thus, the cake is adorned after baking with a delicious, slightly caramelized crust.
The second is the more traditional use of olive oil instead of butter. If there is not one ingredient that is better than the other — out of the question of choosing between divine olive oil with sunny scents and gourmet butter with milky notes —, the use of olive oil allows us to reduce our consumption of saturated fats, which is always a good thing.
The last good news is that it is very easy to prepare. In just 10 minutes of preparation and 15 minutes of cooking, this is a Sunday cake you can adopt straight away.
Sunday recipe: Hazelnut cake
Preparation: 10 minutes
Cooking time: 15 minutes
For 4 people
170 g brown sugar
3 eggs
25g sweet olive oil
170 g of hazelnut powder
3 g of yeast
2 g of fleur de sel
icing sugar
1 knob of butter
Line a 20 cm diameter springform pan with baking paper, butter it, then sprinkle with brown sugar.
Whisk the brown sugar with the eggs and mild olive oil for 5 minutes. Add the hazelnut powder, yeast and fleur de sel. Pour into the mold and bake for between 13 and 15 minutes at 180°/th.6.
Leave to cool in the mold before loosening the edges of the cake with the tip of a knife, then sliding it onto a plate. Sprinkle it with icing sugar before serving.
Discover the recipe for Hazelnut Cake
