Hazelnut Praline Cake
A delightful and indulgent cake that combines the rich flavors of hazelnuts with sweet sugar and a touch of butter, making it perfect for any occasion.
Ingrédients
For the Cake
- 1 cup hazelnuts, toasted Provides a rich, nutty flavor.
- 1 cup sugar Sweetens the cake and balances the nuttiness.
- 1/2 cup butter, softened Ensures a moist texture.
- 3 large eggs Acts as a binding agent and adds richness.
- 1 cup all-purpose flour The foundation for your cake.
- 1 teaspoon baking powder Gives the cake a lift.
- 1/4 teaspoon salt Enhances the overall flavors.
- 1 teaspoon vanilla extract Adds an aromatic sweetness.
- 1/2 cup heavy cream Used for a rich and fluffy frosting.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Prepare your cake pan by greasing and flouring it.
- Blend toasted hazelnuts and sugar in a food processor until finely ground.
- Cream softened butter with the hazelnut and sugar mixture until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet batter until just combined.
- Stir in the vanilla extract gently until combined.
- Pour the batter into the prepared pan, spreading evenly and eliminating air bubbles.
- Bake for 30-35 minutes, checking doneness with a toothpick.
- Once baked, cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until stiff peaks form and spread evenly over the cooled cake.
Notes
Store in an airtight container in the refrigerator for several days. Cake freezes well; wrap slices tightly for optimal freshness.