It’s been a while since I have shared a recipe on this blog. Since I have tried something original and yummy recently, here is the recipe!
The original recipe comes from a French (or is it Canadian?) cookbook called “Les vertus des graines et des noix” (The Virtues of Grains and Nuts).
The recipe I chose is one for a very moist and sweet cake that is perfect to go with tea or coffee. It is made with hazelnut flour and lemon. We love lemon cakes here.
Here is what you will need:
- 1 cup + 1 tbsp of caster sugar
- 1 stick of butter, softened
- 5 eggs
- 1/4 cup + 1.5 tbsp of all-purpose flour
- 1/2 tsp of baking powder
- 1 + 2/3 cup of hazelnut flour
- 2 untreated lemons
- 1 cup of confectioner’s sugar
1. Preheat your oven to 340F.
2. To prepare the cake batter, mix together the caster sugar and the butter until creamy.
3. Add the eggs, one by one, mixing well between each addition.
4. Add the flours and the baking powder. Mix.
5. Grate the zest of the lemons and add the zest to the batter.
6. Put the batter in a greased cake mold and bake for about 35-40 minutes.
7. While the cake is in the oven, squeeze the lemons and mix the juice with the confectioner’s sugar.
8. Once the cake is baked, pour the lemon syrup on the cake, while the cake is still in its mold. Let the syrup completely penetrate the cake while it is cooling.
9. Take out of the mold and enjoy.