Hazelnut Loaf Cake
A wonderfully nutty and long-lasting moist loaf cake packed with aromatic ground hazelnuts.
- 60 min
- 383 kcal / serving
- easy
- vegetarian
- Protein
- 7 g
- Fat
- 28.3 g
- Carbs
- 25.1 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
11 servings
- 200 g butter (softened)
- 150 g sugar
- 1 pack vanilla sugar
- 4 pc egg (medium)
- 150 g wheat flour
- 200 g hazelnuts (ground)
- 1 pack baking powder
- 50 ml milk
- 1 pinch cinnamon
Method
- Preheat the oven to 180 °C (top/bottom heat) and thoroughly grease a loaf pan.
- Cream the softened butter with sugar and vanilla sugar until smooth and fluffy.
- Add the eggs one at a time, beating vigorously for about half a minute after each addition.
- Mix the wheat flour, ground hazelnuts, baking powder, and a pinch of cinnamon together in a separate bowl.
- Quickly stir the flour-nut mixture into the batter alternating with the milk; do not overmix.
- Pour the batter into the prepared pan and bake on the middle rack for 45-50 minutes (test with a toothpick).
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