Ingredients
- Hazelnuts, finely ground: 3 cups
- All-purpose flour: 1 cup
- Unsalted butter, softened: 1 1/2 cups
- Granulated sugar: 1 3/4 cups
- Eggs, large: 6
- Baking powder: 1 1/2 teaspoons
- Vanilla extract: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, combine the ground hazelnuts, flour, and baking powder.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Frost with your favorite frosting. A chocolate or hazelnut buttercream would pair well.
Notes
- To keep your cake moist, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- If you'd like to warm a slice, try microwaving it for 10-15 seconds to enhance the hazelnut flavor.
- A dusting of cocoa powder or chopped toasted hazelnuts adds an elegant touch to each slice.
- For the fluffiest cake, ensure your eggs are at room temperature before beating them into the butter and sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American