For ➑200 g shelled hazelnuts, toasted*
150 g flour
3 eggs
200 g sugar
125 g butter
8.5 tbs strong coffee (12.5 cl)
8.5 tbs whole milk (12.5 cl)
1 tbs olive oil
2 tbs rum or Marsala (optional)
1½ tbs baking powder
Preheat the oven to 180°C.
Pulverise the toasted hazelnuts until very fine. Combine with the flour and baking powder.
In a food processor or with beaters, beat the butter and sugar together until smooth and creamy. Add the eggs one by one until well combined. Incorporate with the dry ingredients and mix well. Add the milk, coffee, olive oil and rum and mix until just combined.
Pour into a greased and floured 26 cm cake tin with a removable bottom.**
Bake for about 35 m or until golden brown and springy.
Allow to cool and serve as desired.
Serve with a simple drizzle of honey, a ganache of melted chocolate*** and cream or a simple espresso icing. Or dust with powder sugar.
Pulverise the toasted hazelnuts until very fine. Combine with the flour and baking powder.
In a food processor or with beaters, beat the butter and sugar together until smooth and creamy. Add the eggs one by one until well combined. Incorporate with the dry ingredients and mix well. Add the milk, coffee, olive oil and rum and mix until just combined.
Pour into a greased and floured 26 cm cake tin with a removable bottom.**
Bake for about 35 m or until golden brown and springy.
Allow to cool and serve as desired.
Serve with a simple drizzle of honey, a ganache of melted chocolate*** and cream or a simple espresso icing. Or dust with powder sugar.
*To toast hazelnuts, put them in a single layer on a baking sheet in a 180°C oven for about 10-15 m or until lightly browned and the skins look cracked. Watch them carefully as hazelnuts can turn bitter if toasted too long. Remove from the oven and wrap the hazelnuts in a kitchen towel to let steam for a couple of m. Then rub them together to loosen and remove as much of the skin as possible. Cool completely.
**The cake should be 2-2.5 cm thick. A good way is to wrap the mixture in oven aluminum foil completely, then gently press it with your hands into the mold to make it into a nice even round shape.
***To cover the cake in chocolate glaze: gently heat 15 cl heavy cream just to the boiling point and pour over finely chopped 150 g bittersweet or semisweet chocolate (or a combination of the two). Stir slowly until combined. Pour evenly over cake.
