Apple, Hazelnut and Cinnamon Cake
Autumn is now well arrived, so it was time to prepare a seasonal cake. Even if I love summer fruits (strawberries, cherries, apricots…), there is nothing as simple and delicious as a good apple cake! This Apple, Hazelnut and Cinnamon Cake is particularly soft and fluffy. Want to know my secret? You’ll find it a little further down!
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 apples
- 4 eggs
- 100 g sugar
- 125 g butter
- vanilla extract or vanilla sugar
- 1 teaspoon cinnamon
- 125 g flour
- 60 g ground roasted hazelnut (or hazelnut flour)
- 4 g baking powder
Instructions
- 1
Break the eggs and separate the whites from the yolks.
- 2
In a salad bowl, add the egg yolks and sugar. Beat until you get a foamy mixture.
- 3
Add the soft butter. Beat it until the butter is well incorporated.
- 4
Add the cinnamon and vanilla.
- 5
Add the flour, baking powder, ground roasted hazelnut and chopped hazelnuts.
- 6
Peel half of the apples (2 apples), quarter them and remove the seeds. Then cut the apples into small pieces (> 1 cm). Add them to the dough.
- 7
Beat the egg whites until stiff.
- 8
Then add them little by little to the main preparation.
- 9
Pour the cake dough into a cake tin (26 cm) covered with baking paper or buttered.
- 10
Cut the two remaining apples into quarters and remove the seeds. Cut the apple quarters into thin slices and place them on the cake dough.
- 11
Sprinkle with chopped hazelnuts (optional).
- 12
Bake in the oven for 45 min at 170 °C.