Moist Nutella Hazelnut Cake with Powdered Sugar
Ingredients
- 3 medium eggs
- 150 g sugar
- a pinch of salt
- 1 teaspoon vanilla paste
- 125 g hazelnut spread
- 250 g all-purpose flour (Type 405)
- 50 g ground hazelnuts
- 30 g cocoa powder
- 2 teaspoons baking powder
- 150 ml neutral vegetable oil
- 150 ml milk
- powdered sugar, for dusting
- butter, for greasing the pan
Preparation
Preheat the oven to 180°C conventional (160°C convection)
Grease a 25x11 cm loaf pan and line the bottom and long sides with parchment paper, leaving an overhang on the sides for easy removal
Beat eggs, sugar, salt, and vanilla paste with a mixer for about 5 minutes until foamy
Add the hazelnut spread and continue beating
In a separate bowl, mix the flour, ground hazelnuts, cocoa powder, and baking powder
Add the dry ingredients to the egg mixture along with the oil and milk, and mix until just combined
Pour the batter into the prepared pan and smooth the top
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean
Remove the cake from the oven and let it cool in the pan for 5 minutes
Lift the cake out of the pan using the parchment paper overhang and place it on a wire rack to cool completely
Dust with powdered sugar before serving
Tips
The cake yields about 10 servings
