Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch (23 cm) springform pan with parchment paper.
2. Prepare the Egg Yolks:
- In a bowl, whisk together egg yolks, ½ cup sugar, vanilla, and almond extract until pale and creamy.
- Fold in ground hazelnuts until fully combined.
3. Whip the Egg Whites:
- In a separate clean bowl, beat egg whites with salt until soft peaks form.
- Gradually add the remaining ½ cup sugar and continue to beat until stiff peaks form.
4. Combine:
- Gently fold the whipped egg whites into the hazelnut mixture in 2–3 additions, careful not to deflate the batter.
5. Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean (a few crumbs are okay).
- Cool completely in the pan before removing the sides.
6. Serve:
- Dust with powdered sugar or drizzle melted chocolate on top.
- Serve with whipped cream or fresh berries for a decadent treat.
Tips:
- Toast the hazelnuts in a 350°F (175°C) oven for 8–10 minutes before grinding to bring out the flavor.
- For extra richness, you can fold in ½ cup finely chopped chocolate into the batter.
- Store leftovers covered at room temperature for 2–3 days; refrigerate for longer storage.
If you want, I can also give you a quick 3-step microwave version of this hazelnut cake—perfect if you want it fast but still super nutty and moist.
Do you want me to share that version?
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