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Hazelnut and spice cake

Snack60 minutes10 people310 calories
1/52/53/54/55/5 (30 votes)
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By Ascen Jimenez

Hazelnuts, star anise, cinnamon, cocoa, coffee ... the mixture of these ingredients can only give this result: a cake exquisite that you are going to love.

If you have children at home, do not hesitate to use decaffeinated soluble coffee. Do not worry because its flavor is barely noticeable.

The dark color suggests that we are facing a chocolate cake but it goes further, you'll see.

Hazelnut and spice cake

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A hazelnut and spice sponge cake with an exquisite flavor. It has star anise, cocoa powder, soluble coffee and cinnamon. You will love the result.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: picnic
  • Calories: 310
  • Rations: 10
  • Cooking time:
  • Total time:

Ingredients

  • Non-stick for the mold or a little butter and flour
  • 80 g of sunflower oil
  • 130 g flour
  • 80 g of hazelnuts
  • Star anise (2 units)
  • 120 g of sugar
  • 4 eggs
  • 40 g of bitter cocoa powder
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon soluble coffee (can be decaffeinated)
  • 10 g of yeast type Royal

Preparation

  1. We preheat the oven to 180 °. We prepare our plum cake mold with the non-stick or by smearing it with butter and then sprinkling it with a little flour. We reserve it.

  2. We put the hazelnuts, the star anise and the sugar in the glass. We program 6 seconds, speed 9. We lower with the spatula what has remained on the walls of the glass.

  3. We add the eggs and program 30 seconds, speed 3.

  4. Add the flour, sunflower oil, cocoa, cinnamon and soluble coffee. 1 minute, speed 5.

  5. Now add the yeast and mix 15 seconds, speed 5.

  6. We put the mixture in the mold that we have prepared at the beginning.

  7. We bake at 180 ° for 35 or 40 minutes. We check if it is well cooked inside using a toothpick or a skewer stick. If when you click it comes out stained we will have to leave our cake in the oven for a few more minutes.

  8. To prevent the surface from burning, we can cover it with aluminum foil while we give it those more minutes of baking.

Notes

It is great if at the end of the preparation, before putting the dough in the mold, we add a few drops of chocolate to the dough. We will only have to mix with the spatula and put the result in our mold. Next, we bake as explained in the recipe.

More information - Tenerife cake


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