Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup hazelnuts, finely ground
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor or blender, grind the hazelnuts until they are finely ground. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, ground hazelnuts, baking powder, and salt.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
7. Stir in the vanilla extract.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
11. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Total time: 1 hour 5 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 20g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 190mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 29g
Protein: 7g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Margarine can be substituted for butter.
- Soy milk can be substituted for whole milk.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate hazelnut cake.
- Add 1/2 cup of dried cherries or cranberries to the batter for a fruity twist.
- Add 1 tsp of cinnamon to the batter for a spiced cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a food processor or blender to grind the hazelnuts finely for a better texture.
- Dust the top of the cake with powdered sugar just before serving to prevent it from melting into the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm individual slices in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand and dust the top with powdered sugar. Garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chocolate shavings, or chopped hazelnuts.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Genoa cake is a traditional Italian cake that originated in the city of Genoa. It is typically made with almonds, but this recipe uses hazelnuts for a different twist.
Flavor profiles:
This cake has a nutty and slightly sweet flavor with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Italian