INGREDIENTS (ingredients for a 26-28cm baking pan) 350 gr all-purpose flour 2 tsp baking powder 1/4 tsp salt 1 vanilla 100 gr hazelnuts 220 gr Horio cow butter 250 gr brown sugar 4 eggs 230 gr milk 2 tbsp lemon juice or cognac lemon zest from 1 lemon orange zest from 1 orangeINGREDIENTS For the glaze 2 c confectioner’s sugar some tbsp water | | DIRECTIONS- Butter and flour baking pan.
- Preheat oven at 170 C fan.
- In a blender, mix hazelnuts so that they turn out powder.
- Melt Horio cow butter in a pot.
- Beat eggs with sugar until fluffy, for 3-4 minutes.
- Once fluffy and white, add melted Horio cow butter, orange and lemon zest, vanilla and milk, in low speed. Add lemon juice or cognac.
- With mixer at low speed, add flour while sifting it.
- Once mixture is homogenized, stop mixer, add hazelnuts and mix well with a spatula or spoon.
- Transfer mixture in baking pan and bake for 50 minutes. Check if ready with a toothpick.
- For the glaze: Put confectioner’s sugar in a bowl and add water, one tbsp at a time, until you have a thick creamy glaze.
- Let cake cool and then drizzle glaze over it. Let it set.
- Decorate with truffles or chocolate, or melt chocolate and write the year on top.
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