Recipe of the Month - November 2005
This is a family favourite in my home, based on a traditional German recipe, and is one that kids love to help make! I bake it during the holidays and in fact right through the winter season!
Note: Ingredients are measured in grams, so it's ideal to have a kitchen scale; the conversions are the most accurate I can come up with, but I always use the scale.
- 3 eggs
- 175 grams granulated white sugar (approximately 6 ounces)
- 1 tsp. vanilla concentrate
- 250 grams ground filberts (hazelnuts) (approximately 1 cup)
- 1/8 litre milk (approximately 1/2 cup)
- 250 grams flour (approximately 1 cup)
- 2 tsp baking powder
- 1 tbsp. rum (dark rum provides the best flavour) (optional)
- Icing sugar, mixed with a little water — for glaze
This recipe can be prepared with a hand mixer, stand mixer, but is easiest to prepare using a food processor like the KitchenAid Ultra Wide Mouth (since it's all done in one bowl).
Ground filberts (hazelnuts) in food processor to a fine grind; add sugar and vanilla and mix well. Slowly add the milk. Mix the baking powder into the flour and slowly add to hazelnut mixture. Add dark rum, if desired.
Grease a cookie sheet, and spread dough evenly on the sheet. Bake at 400F (200C) for about 15-20 minutes, or until golden brown. Test with cake tester. Once cool, mix icing sugar with a little water or a taste of rum. Mix into a relatively thick pouring paste, and slowly spread over the cake, using a silicone brush to even the glaze. Store in airtight container for several days, or freeze for future use.
The KitchenAid Ultra Wide Mouth Food Processor
Easiest way I know to prepare the Hazelnut Cake recipe.
This Wide Mouth model includes an egg-whip, citrus press, disks and more, and is available in the store at special holiday pricing.
A food processor comes in especially handy during holiday season, and the KitchenAid Ultra Wide Mouth is a great value. Drop by today for a preview!