Hazelnut Cake Without Egg and Without Butter
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g hazelnuts, round
- 200 g suar
- 2 teaspoons vanilla sugar
- 3 drops bitter almond flavor
- 250 g flour
- 4 teaspoons, leveled baking powder
- 0.25 liter ¼ milk, possibly a little more
- 1 tablespoon rum
- 100 g cake icin
Print Recipe
Pin Recipe Instructions
- Grease a loaf pan or line it with baking paper. Parchment paper is better. Mix the nuts, sugar, vanilla sugar, bitter almond flavor and the sifted flour mixed with baking powder in a bowl. Then gradually stir in the milk. Use enough milk for the dough to fall off the spoon with difficulty. Pour the dough into the prepared form and bake at 160 - 170 degrees hot air for about 50 - 60 minutes. Take the cake out of the mold, peel off the paper and let the cake cool on a wire rack. Cover the cake with cake icing if you like.
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