Zutaten für German Hazelnut Cake
- 1 cup (2 sticks) unsalted butter, softened (225g)
- 1 ½ cups granulated sugar (300g)
- 4 large eggs
- Almond Essence
- All Purpose Flour
- 2 teaspoons baking powder
- 1 cup ground hazelnuts (120g)
- Chocolate
- Icing Sugar
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Zubereitung von German Hazelnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and bitter almond essence.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the ground hazelnuts.
- Pour the batter into the prepared pan and bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
84g
Fat
82g
Carbs
15g
