Recipe courtesy of Brooke Peterson
Recipe courtesy of Brooke Peterson
Episode:
It Ain't Easy Being Green
No Flour Hazelnut Cake
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 318
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 104 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 318
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 104 mg
- Sodium
- 37 mg
Ingredients
Directions
Special equipment:
Springform cake pan- Preheat the oven to 400 degrees F.
- In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.
