Hazelnut Easter Egg Cake
A lemony, hazelnut chocolate Easter egg cake.
Nutrition Facts
Ingredients
Instructions
Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
Line and grease two 20 cm cake tins.
Toast the hazelnut in the oven for 5 mins, then remove from the oven and let them cool. Rub off most of their skins and whizz in a food processor into hazelnut flour.
Transfer the hazelnut flour into a large bowl and sift in the spelt flour and baking powder. Then add in all the other cake ingredients and beat using an electric hand whisk or a stand mixer. Do not over mix the cake batter.
Divide the cake batter evenly between the 2 cake tins, level the tops with a spoon and bake for about 25 mins or until cakes are golden and an inserted skewer comes out clean.
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Continue Reading at Recipesfromapantry →Chef's Notes
Basic hazelnut sponge from Love Bake Nourish.[br]Keep an eye on the hazelnuts when you are whizzing them up so that they don't turn into nut butter.
Comments & Photos
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Reviews from the Original Source
This looks amazing, like Victoria Sponge, but upgraded. Well done, such a great idea for our Easter dessert table. Thank you for sharing!
Oh Bintu - that's almost too pretty to eat! It also features some of my all-time favourite flavours - a very happy Easter indeed :) Thanks also for linking to my cake!
What a beautifully delicious looking cake!!!
What a stunning, show-stopper of a cake. And your photography is always so amazing. Just lovely, Bintu.
Did you make this recipe?
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