Hazelnut-Rum Cake

Name: Hazelnut-Rum Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 118 milliliters dark rum; 2 larges egg whites; 4 larges eggs, lightly beaten; 355 milliliters all-purpose flour; 158 milliliters granulated sugar; 170 grams 1/3 cups hazelnuts; 1 pinch Pinch of salt; 170 grams 1/2 sticks unsalted butter, softened

Hazelnut-Rum Cake

Hazelnut-Rum Cake is a vegetarian dessert. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 32g of fat, and a total of 506 calories. If you have baking powder, salt, hazelnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter and flour a 9-inch round cake pan. Toast the hazelnuts on a rimmed baking sheet, stirring occasionally, for about 10 minutes, or until lightly browned.

Ingredients you will need

Hazelnuts

Butter

All Purpose Flour

Toast

Equipment you will use

Baking Sheet

Cake Form

Let the hazelnuts cool on the baking sheets, then transfer them to a kitchen towel and rub them together to remove the skins.

Ingredients you will need

Hazelnuts

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Kitchen Towels

Transfer the hazelnuts to a food processor and finely chop.

Ingredients you will need

Hazelnuts

Equipment you will use

Food Processor

In a small bowl, sift the flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar until fluffy. Beat in the eggs, 1 at a time, until incorporated. Using a rubber spatula, fold in the flour mixture in 3 batches, alternating with the rum and hazelnuts.

Ingredients you will need

Granulated Sugar

Baking Powder

Hazelnuts

Butter

All Purpose Flour

Egg

Salt

Rum

Equipment you will use

Spatula

Blender

Bowl

In a medium stainless steel bowl, beat the egg whites until stiff. Beat one-third of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan and bake for about 35 minutes, or until the cake springs back when lightly pressed.

Ingredients you will need

Egg Whites

Equipment you will use

Oven

Bowl

Frying Pan

Transfer to a rack and let cool in the pan for 15 minutes. Turn the cake out onto the rack and cover loosely with a kitchen towel until cooled to room temperature. Turn the cake right side up and dust the top with confectioners' sugar, then cut into wedges and serve.

Ingredients you will need

Powdered Sugar