Hazelnut cake with redcurrants recipe

Hazelnut Cake with Redcurrants recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Hazelnut Cake with Redcurrants recipe, a delightful dessert that combines the rich flavors of hazelnuts with the tangy sweetness of redcurrants. This heavenly cake is a perfect balance of nutty and fruity, making it a crowd-pleaser for any occasion. The moist and tender texture of the cake, coupled with the burst of juicy redcurrants, creates a truly irresistible treat. With its simple yet elegant presentation, this recipe is sure to impress your guests.

Keywords: Hazelnut cake, Redcurrants, Dessert, Nutty, Fruity

Hazelnut cake with redcurrants recipe details

Hazelnut cake with redcurrants recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

	For the shortcrust pastry:
120 g	flour
100 g	soft butter
60 g	icing sugar
1 pack(s)	vanilla sugar
60 g	ground hazelnuts
1 medium	egg yolk
1 pinch(es)	salt
	To brush:
100 g	redcurrant jam
	For the sponge:
3 medium	eggs
1 pack(s)	vanilla sugar
125 g	sugar
120 g	ground hazelnuts
80 g	flour
2 tsp	baking powder
200 g	redcurrants
	To garnish:
	icing sugar

Instructions

In a bowl, mix together the ingredients for the shortcrust pastry. Briefly knead until well combined. Wrap into cling film and refrigerate for 30 minutes.

Roll out and line a buttered cake form with the pastry. Spread with the jam.

Preheat the oven to 180°C. For the sponge, cream together the eggs, sugar and the vanilla sugar. Fold in the hazelnuts, the baking powder and the sieved flour. Pour into the cake form and top with the redcurrants. Bake for 40-45 minutes.

Allow to cool. Serve dusted with icing sugar.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a