Hazelnut Loaf Cake
I gotta admit that my work as a pastry chef revolves around one word: creaminess. I do love this particular texture for the way it melts in your mouth, for the way it allows flavors to explode on your taste buds, for how it makes you crave more! From time to time though I bake a loaf cake, just to remind myself that pastry is so diverse and the fact that I like a certain texture more than other doesn’t diminish other textures’ qualities. A loaf cake is great with a cup of tea or coffee, a mug of warm milk or just like that as a little snack in between meals. A loaf cake can be stored for much longer and is just as versatile as any other dessert!
This particular recipe is simple, quick to make and delicious! The flavor of hazelnuts is delicate and the cake itself is super moist and fragrant! It’s one recipe that I really wanted to include on my blog for its ease of making and great result! But the most important part is that this hazelnut loaf cake uses leftover egg whites and only whites. Isn’t that a big plus?! No idea about you, but lately, other than Pavlova, I was completely out of ideas for what to turn those whites into. So there you have it, a second dessert to whip up from leftovers!
Hazelnut Loaf Cake
Ingredients
- 225 g icing sugar
- 65 g all-purpose white flour
- 25 g cocoa powder
- 3 g baking powder
- 1 g salt
- 80 g hazelnut flour
- 125 g brown butter
- 25 g honey
- 310 g egg whites
- 5 g vanilla extract
Instructions
- Combine the icing sugar, flour, cocoa powder, baking powder, salt and hazelnut flour in a bowl.
- Add the honey, egg whites and vanilla and give it a quick mix just until combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Pour the batter in a 20cm loaf cake pan lined with baking paper.
- Bake in the preheated oven at 330F for 40-50 minutes or until it passes the toothpick test.
- Allow to cool down in the pan before serving.
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