Hazelnut Cake with NUTELLA® 

diff
6 port
11 ingr
70 min
Hazelnut Cake with NUTELLA 
INGREDIENTS<br>  for 6 portions

INGREDIENTS
for 6 portions

150 g Peeled hazelnuts
120 g Butter
150 g Sugar
3 Eggs
3 Egg yolks
Zest of 1 lemon
1 Glass of rum
150 g Plain flour
1 Sachet of baking powder
Icing sugar

To accompany

90 g Nutella® (15 g/portion)
STEP 1

STEP 1

Finely chop the hazelnuts, blending them in a food mixer to reduce them to flour. In a bowl, mix the softened butter together with the sugar using a wooden spoon, working it until there is a creamy surface. Beat the eggs and the yolks, then add them to the previous mixture together with the grated lemon zest and the rum.

STEP 2

STEP 2

Incorporate into this mixture the plain flour sifted with the baking powder, drizzling it gradually and continuing to stir. Then also mix in the hazelnut flour. Mix it carefully, then pour the dough into a cake tin of 24 cm diameter, which has already been greased and floured in advance. Cook the cake in a pre-heated oven at 180°C for approximately 50 minutes. Remove the cake from the oven and let it cool before removing it from the tin.

STEP 3

STEP 3

Dust it with icing sugar and serve, accompanying each slice with a portion of Nutella®.

Double the excitement.

Share the recipe with the hashtag #nutellarecipe

Tradition dictates that cakes have always been used as a gesture of good luck on special occasions. Maybe because of the incredible goodness and excitement that they bring? To put your originality in the kitchen to the test, here's another winning combination: Hazelnut Cake with Nutella®. Almost too good to be made to slice.