Advertisement
Ingredients
1 ⅞ cups all-purpose flour plus 1 tablespoon flour for dusting baking pans
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons soft unsalted butter
1 cup granulated sugar
2 eggs
1 cup heavy cream or creme fraiche
½ teaspoon almond extract
⅓ cup hazelnuts, finely ground
8 individual small loaf cake pans, 4 ¼ by 2 ½ by 2 inches
2 tablespoons melted butter for greasing pan
Nutritional analysis per serving (8 servings)
156 grams carbs; 112 milligrams cholesterol; 1082 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 38 grams fat; 10 grams fiber; 1176 milligrams sodium; 30 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a mixing bowl, sift together the flour, baking powder and salt.
- Step 3
In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
- Step 4
Add flour mixture while beating. Add the heavy cream ½ cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
- Step 5
Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
- Step 6
Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).
Private Notes