Hazelnut cake

The recipe for this hazelnut cake It appears in the old notebook that I show you in the photo.

The manuscript was from Paula Beltran González, one of my grandmother's aunts. It was born in the XNUMXth century so this cookbook is a real gem.

I will tell you more about this lady but, from what I have read, she knew a lot about pastry. Among the many sweets that can be read on these pages are scones, croissants (or croissants, as she wrote) and some very good polvorones that I will publish in the next few days (so you can make them this Christmas).

Today's recipe is very simple. I have respected her steps, adapting it to our Thermomix, but I have doubled the quantities to obtain a cake of 23 cm in diameter (with which she gave us it was very small). If you like hazelnuts and chocolate you have to try it.

Hazelnut cake

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A hazelnut and chocolate sponge cake that is very easy to make and that has a history and the recipe is taken from some old family notes.

• Ascen Jimenez

• Kitchen: Spanish
• Recipe type: confectionery
• Calories: 250
• Rations: 6

• Cooking time: 45M
• Total time: 45M

Ingredients

• 50 g of hazelnuts
• 100 g of fonding chocolate
• 100 g butter at room temperature
• 4 eggs
• 100 g of sugar
• 2 tablespoons warm water
• 100 g of cornstarch
• 100 g flour
• 1 envelope of chemical yeast type Royal
• Chocolate powder or icing sugar for the surface (optional)

Preparation

1. We put the hazelnuts and the chocolate in pieces in the glass. We grind with several turbo strokes or progressive speed 7-10. We take out and reserve.

2. We put the butter, the eggs, the sugar and the tablespoons of water in the glass. We program 3 minutes speed 3 1/2.

3. Add the cornstarch, flour and yeast. We program 30 seconds, speed 3.

4. We add the chocolate and the hazelnuts that we had crushed at the beginning. We program again 30 seconds, speed 3.

5. We pour the mixture into a mold of about 23 cm in diameter (better if it is removable) that we will have previously greased.

6. We bake, in a preheated oven, at 180º for 35 minutes approx.

7. When it is warm it will be time to unmold it.

Notes

Although it does not put it in the original recipe, I have decorated it with powdered chocolate. You could also add icing sugar or your favorite icing. In the case of powdered chocolate or icing sugar, we will have to wait for the cake to cool down to be able to put it on.

Equivalences with TM21

More information - Hazelnut recipes