A bite of summer, une gourmandise, a quickie, juste en passant.
Pour une gourmande en particulier… and all the sweet teeth around.
Raspberry and hazelnut cake
Cake aux noisettes et framboises
serves 4 to 6 pers.
prep: 15 min. cook: 30 min.
160 g sugar;
90 g flour, sifted;
70 g finely ground hazelnuts (or almonds);
160 g butter, melted and slightly cooled;
1/2 vanilla pod;
1 tsp baking powder;
3 handful raspberries (fresh or frozen);
Preheat the oven at 180 deg C.
In a large bowl or in a food processor, whisk the eggs and sugar until thick and pale.
Little by little, incorporate the flour, ground hazelnuts, baking powder, and salt until well combined. Add the grated seeds of the vanilla pod.
Pour the melted butter progressively and mix well until the mixture is homogenous.
Toss in the raspberries gently.
Pour the cake mixture into a buttered cake mold and bake ar 180 deg C for 30 min (20 to 25 if you use mini cake shapes) or until the tip of a knife inserted in the center comes out clean.
Transfer the cake to a wire rack and leave to cool completely before serving.
Sprinkle with icing sugar just before serving.
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
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