Ingredients
- 1 ⅞ cups all-purpose flour plus 1 tablespoon flour for dusting baking pans
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons soft unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup heavy cream or creme fraiche
- ½ teaspoon almond extract
- ⅓ cup hazelnuts, finely ground
- 8 individual small loaf cake pans, 4 1/4 by 2 1/2 by 2 inches
- 2 tablespoons melted butter for greasing pan
- Nutritional Information
Nutritional analysis per serving (8 servings)
1084 calories; 37 grams fat; 18 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 159 grams carbohydrates; 10 grams dietary fiber; 39 grams sugars; 30 grams protein; 125 milligrams cholesterol; 1551 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat oven to 350 degrees.
- In a mixing bowl, sift together the flour, baking powder and salt.
- In a separate bowl, cream the butter and sugar with a mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
- Add flour mixture while beating. Add the heavy cream 1/2 cup at a time. Add the almond extract. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
- Brush the cake pans with the melted butter and dust with flour, shaking off the excess. The batter should be thick. Divide the batter evenly among the cake pans.
- Bake for 30 minutes or until done. Remove cakes from pans and cool on a wire rack. Serve with grappa mascarpone cream (recipe below).
Dining and Cooking