Hungarian Flourless Hazelnut Cake
Elevate your dessert game with this traditional Hungarian Flourless Hazelnut Cake, a delicately nutty and gluten-free delight that's perfect for any occasion. Made with toasted, finely ground hazelnuts, this cake boasts rich, earthy flavors and a light, airy texture achieved by folding stiffly whipped egg whites into the batter. A hint of lemon zest and vanilla extract adds a refreshing brightness, while its simplicity allows the nutty aroma to shine. With a quick prep time of just 20 minutes and no need for flour, this elegant treat is an ideal choice for both experienced bakers and beginners. Serve it dusted with a touch of powdered sugar and pair with coffee or tea for a true European-inspired dessert experience. Keywords: Hungarian flourless hazelnut cake, gluten-free dessert, classic Hungarian recipe, nut-based cake, easy hazelnut cake recipe.
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 150 grams Granulated sugar
- 4 large Eggs, separated
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Lemon zest
- 1 tablespoon Powdered sugar (optional, for serving)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Spread the hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant. Allow them to cool slightly, then rub them in a clean kitchen towel to remove most of the skins.
Transfer the toasted hazelnuts to a food processor and pulse until finely ground. Be careful not to over-process, as the nuts can turn into paste. Set aside.
In a large mixing bowl, beat the egg yolks and granulated sugar using a handheld or stand mixer on medium-high speed until pale and thick, about 3-4 minutes.
Stir in the vanilla extract, lemon zest, and ground hazelnuts into the yolk mixture until fully incorporated.
In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This may take 3-5 minutes.
Gently fold one-third of the beaten egg whites into the hazelnut mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and remove the springform ring. Let the cake cool completely on a wire rack.
Dust with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 166.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 231 mg | 5% | |
*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.
