This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
| Servings | Prep Time |
| 12 people | 15 minutes |
| Cook Time |
| 30-35 minutes |
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This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
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Ingredients
For the syrup
- 1 cup water
- 3/4 cup sugar
- 2 Tbsp honey
- 2 cinnamon sticks
- 2 slices lemons
- 3 Tbsp brandy
For the Cake
- 4 large eggs , separated
- 1/2 cup sugar
- 3 Tbsp vegetable oil
- 1/4 cup Greek yogurt
- 1 cup all-purpose flour
- 1 1/2 cups hazelnuts , toasted, skinned, and ground
- 1/3 cup walnuts , ground
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon , ground
- 1 orange , zested
- 1 lemon , zested
Optional garnish
- Hazelnut halves
Servings: people
Units:
Instructions
For the syrup
- Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool.
For the Cake
- Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil.
- In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, hazelnuts, walnuts, baking powder, cinnamon, and zests. Stir to combine. The mixture will be very coarse and thick.
- In a clean dry bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter and pour mixture into pan. Spread evenly.
- Bake 30-45 minutes or until an inserted toothpick comes out clean.
- Pierce cake all over with the toothpick. Ladle syrup over the cake slowly, giving the syrup time to absorb into the cake before adding more.
- Cool the cake completely, cover with plastic wrap and refrigerate overnight.
- Cut the cake into circles or diamonds and decorate with a hazelnut.