Indulge in the rich and nutty flavors of this delectable Hazelnut Cake, perfect for special occasions or a weekend treat.
Ingredients: Hazelnuts, Baking powder, Vanilla extract, Eggs, Maida, Cream cheese, Salt, Unsalted butter, Bura
Preheat the oven to 180°C. Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, mix 200 grams of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Set aside.
In another bowl, beat 200 grams of unsalted butter and 200 grams of powdered sugar until light and fluffy.
Add 4 eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Stir in 1 teaspoon of vanilla extract and 100 grams of ground hazelnuts.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat 200 grams of softened cream cheese, 100 grams of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Fold in 100 grams of chopped, toasted hazelnuts.
Spread the frosting evenly over the cooled cake and garnish with additional toasted hazelnuts, if desired.
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