Hazelnut Cake No Butter No Flour
Indulge in the rustic charm of this Hazelnut Cake made without butter or flour – a naturally gluten-free dessert that’s as light as it is flavorful. Perfectly toasted hazelnuts are ground into a rich, nutty base, then folded with whipped egg whites to achieve an airy and moist texture without compromising on decadence. Sweetened with just the right amount of sugar and subtly enhanced with vanilla, this cake is a delightful treat for those seeking simplicity with sophistication. With no refined flour in sight, this recipe is perfect for gluten-free diets or anyone craving a lighter dessert option. Finished with an optional dusting of powdered sugar, this cake is a beautiful centerpiece for intimate gatherings or an afternoon tea. Ready in under an hour, it’s proof that minimal ingredients can yield maximum flavor!
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Recipe Information
Ingredients
- 200 grams Hazelnuts (blanched and roasted)
- 150 grams Granulated sugar
- 4 pieces Eggs (large)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Add the blanched and roasted hazelnuts to a food processor or blender. Pulse until the hazelnuts are finely ground into a coarse flour-like consistency. Be careful not to over-process as it could turn into hazelnut butter.
In a mixing bowl, combine the ground hazelnuts and baking powder. Stir until evenly distributed. Set aside.
Separate the egg whites from the yolks into two large mixing bowls.
Using an electric mixer, beat the egg yolks and granulated sugar together until the mixture becomes pale, thick, and creamy (around 3-4 minutes). Add the vanilla extract and mix briefly.
In a clean mixer with clean beaters, whip the egg whites with a pinch of salt until they form stiff peaks.
Gently fold the ground hazelnut mixture into the egg yolk mixture, being careful not to deflate it.
Gradually fold the whipped egg whites into the batter in three additions. Use a rubber spatula and a gentle folding motion to preserve as much airiness as possible.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully release the springform ring and let it cool completely on a wire rack.
Optional: Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 168.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
