Ingredients with Measurements:
- 1 cup hazelnut flour
- 1/2 cup all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 egg whites
- 1/2 cup chopped hazelnuts
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a mixing bowl, whisk together the hazelnut flour, all-purpose flour, sugar, and salt.
3. Add the melted butter and vanilla extract to the dry ingredients and mix until well combined.
4. In a separate bowl, whisk the egg whites until they form stiff peaks.
5. Gently fold the egg whites into the batter until just combined.
6. Pour the batter into the prepared cake pan and sprinkle the chopped hazelnuts on top.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Run a knife around the edges of the cake and carefully remove it from the pan.
10. Let the cake cool completely on a wire rack before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 358
Fat: 25g
Saturated Fat: 13g
Cholesterol: 54mg
Sodium: 118mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be used instead of hazelnut flour.
- Brown sugar can be used instead of granulated sugar.
- Chopped almonds or walnuts can be used instead of hazelnuts.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate-hazelnut flavor.
- Top the cake with fresh berries or whipped cream for a fruity twist.
- Add a teaspoon of cinnamon to the batter for a warm and spicy flavor.
Tips and tricks:
- Make sure to fold the egg whites into the batter gently to avoid deflating them.
- Toast the chopped hazelnuts before adding them to the cake for a nuttier flavor.
- Serve the cake warm with a scoop of vanilla ice cream for a decadent dessert.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
- Serve the cake on a cake stand for an elegant presentation.
Garnishes:
- Chopped hazelnuts
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee or tea
- Hot chocolate
- Dessert wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding a tablespoon of milk to the batter.
- If the cake is too moist, try increasing the baking time or reducing the amount of butter in the recipe.
Food safety advice:
- Make sure to use pasteurized egg whites to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
The financier cake originated in France in the late 19th century and was traditionally made with almond flour, butter, sugar, and egg whites. The cake was named after the financiers who would often enjoy them with their afternoon tea.
Flavor profiles:
This hazelnut financier cake is nutty, buttery, and slightly sweet.
Serving suggestions:
Serve the hazelnut financier cake as a dessert or as a sweet treat with coffee or tea.
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Region: French