Snack lovers, this recipe is for you! And breakfast lovers too, for that matter!
Today, I’m bringing you a twist on my traditional yogurt cake: the yogurt and hazelnut cake.
If you’ve been following me on social media (Facebook, Instagram, Pinterest), you know I’m absolutely in love with yogurt cake.
It’s quick to make, endlessly customizable, and absolutely delicious.
This time, I’m sharing a new version featuring hazelnut. Huge favorite! It keeps that amazing fluffiness we all love, with just the right amount of hazelnut flavor—it’s a real treat!
You can enjoy it as is, for a snack or breakfast. I tried it with a raspberry coulis, and it was fantastic!
It can also be used as a base for a layered cake.
For baking, you can use a loaf pan (26-28 cm long) or a round cake pan. Here, I used my 18 cm cake pan , filling it up to ¾. Doesn’t it just make you want to take a bite?
I used self-rising flour, so I didn’t add any baking powder. If you use regular flour, like T45 or T55, just follow the recipe exactly. ?
Essential tools:
– My Kenwood kMix
– Or a Thermomix
– Or a large mixing bowl and my De Buyer professional whisk.
And if you love hazelnut in your desserts or snacks, check out this link for more delicious ideas!
Shall we take a look?
The recipe, Chef!
Preheat your oven at 160 C / 320 F degrees. If you have a food processor (KitchenAid, Thermomix, ...), put all the ingredients except the hazelnut powder in the bowl and mix at medium speed for 30 secondes. Add the hazelnut and mix a few seconds. If you don't have a food processor, mix the yoghurt with the oil and sugar. Add the flour and baking powder. Add the eggs, ons by one. Add the hazelnut powder and mix gently. Pour the batter into a buttered mold. Bake for 1 hour. At the end, check if your cake is baked enough with a knife. Unmold and let cool down on a grid.Yoghurt and Hazelnut Poundcake
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