Hazelnut Cake No Butter No Flour Recipes

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HUNGARIAN FLOURLESS HAZELNUT CAKE

This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.

Provided by LAURANERIC

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 12

Number Of Ingredients 7



Hungarian Flourless Hazelnut Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
  • In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
  • In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
  • Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
  • When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
⅝ cup white sugar
6 egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish

HAZELNUT AND BROWN BUTTER CAKE

This cake, with its subtle toasted-nut flavor and moist, buttery texture, is one of the few things I can't resist, especially when it's still warm from the oven. It's also delicious made with walnuts or almonds in place of the hazelnuts.

Provided by Scott Conant

Categories     dessert

Time 1h30m

Yield Makes one 10-inch cake; Serves 12

Number Of Ingredients 6



Hazelnut and Brown Butter Cake image

Steps:

  • In a saucepan, melt the butter over medium heat, and continue to cook it until it turns brown and smells quite nutty, being careful not to let it burn, 10 to 15 minutes. Remove from the heat and let cool almost to room temperature.
  • Meanwhile, heat a convection oven to 325 degrees F or a conventional oven to 350 degrees F. Butter the bottom of a 10-inch round cake pan and line the bottom of the pan with parchment paper.
  • Spread the hazelnuts on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, 10 to 15 minutes. Wrap the hazelnuts in a clean kitchen towel and rub them together vigorously to remove most of the skins. (It's fine if some is left on.)
  • Chop about 1/4 cup of the nuts finely. Grind the rest of the toasted nuts in a food processor until finely ground.
  • Sift the flour, confectioners' sugar, and salt together into a large bowl. Add the ground nuts and whisk to combine. Add the egg whites and whisk them together well with the dry ingredients. Slowly add the melted butter, whisking constantly until it is completely incorporated and no butter is floating on top of the mixture.
  • Pour the batter into the prepared pan and sprinkle the top with the reserved chopped nuts. Bake until the cake feels solid but still gives slightly when touched, 40 to 45 minutes. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

2 sticks (8 ounces) unsalted butter, plus more for the pan
4 ounces hazelnuts
3/4 cup (3 ounces) all-purpose flour
3 cups (12 ounces) confectioners' sugar, plus more as needed
Pinch of kosher salt
1 cup egg whites (from about 8 large eggs)

HAZELNUT CAKE

A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.

Provided by Daisy Hartmann

Categories     Dessert

Time 50m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9



Hazelnut Cake image

Steps:

  • Preheat oven to 275°F.
  • In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
  • In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
  • Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
  • Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.

6 eggs, separated
1 whole egg
1 cup ground hazelnuts
3/4 cup sugar
1/3 cup breadcrumbs
1 teaspoon flour
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

NO FLOUR HAZELNUT CAKE

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 6



No Flour Hazelnut Cake image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired.

1 pound ground hazelnuts
6 eggs, separated
1 tablespoon vanilla extract
2 tablespoons sugar
1 teaspoon ground cinnamon
Chocolate mousse and berries, or whipped cream, for serving, optional

HAZELNUT CAKE (NO BUTTER, NO FLOUR)

A fast and easy coffee cake. The most work is the grinding of the nuts, but that doesn't take long. Good for lactose and gluten intolerants. I often make this for my mother-in-law who is 100% milk protein intolerant.

Provided by MarieFromSweden

Categories     Breads

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 3



Hazelnut Cake (No Butter, No Flour) image

Steps:

  • Put oven to 200°C (or 390°F).
  • Butter and flour a loaf tin.
  • For gluten intolerants, use grounded nuts for this step.
  • "Cream" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
  • Fold in the ground nuts.
  • Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
  • Let cool slightly and tip out of the tin; let cool completely.

3 eggs
3/4 cup sugar, brown makes the flavour more intense
200 g ground hazelnuts or 200 g mixed nuts

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