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Roasted Hazelnut Vanilla & Chocolate Mini Cakes

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Ingredients

2 cups All-purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups Butter (Softened to room temp). Substitute: Veg oil
3/4 cups sugar
3 eggs
3/4 cups mik
2 teaspoons vanilla extract
2 teaspoons cocoa powder

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Roasted Hazelnut Vanilla & Chocolate Mini Cakes

Roasting hazelnuts truly brings out their flavour and then grinding them in a food processor makes them the best accessory to any bake and its very simple!

  • Medium

Directions

Ever buy a pack of hazelnuts that ended up sitting in your cupboard for months?

I am going to show you how to incorporate hazelnuts into your bakes!

Roasting hazelnuts truly brings out their flavour and then grinding them in a food processor makes them the best accessory to any bake and its very simple! I will also be sharing with you my favourite hazelnut recipe so far. If you have a mini brownie/loaf tin then this is for YOU!

Roasting the hazelnuts:

Preheat oven to 400 F.

Line and spray a baking sheet, then place your hazelnuts and roast for 7 – 10 minutes, keep an eye on them, and when you smell that toasty scent and they’ve turned slightly golden that means they’re done!

Using your hands rub the hazelnuts together and the skin should easily peel off. You can discard the skin.

Pour hazelnuts into a food processor and pulse until desired consistency, for the mini hazelnut loaves they should look like this.

You can freeze the rest for up to 1 month.

Steps

1
Done

DIRECTIONS:

Preheat oven to 325 F.
Spray 2 brownie tins or 2 mini loaf tins.

2
Done

Sift flour, add baking powder and salt. Set aside.

3
Done

In a separate bowl cream together butter and sugar. Add one egg at a time while mixing. Add vanilla extract. Pour in half the milk, then begin adding the flour mixture and pour the rest of the milk in in the bowl.

4
Done

Pour half the batter into 1 of the mini loaf/brownie tins.

5
Done

Add 1 tablespoon of cocoa powder to the rest of the batter. Then pour into the other tin.

6
Done

Bake for 40 - 45 minutes, or until a skewer inserted into a cake comes out clean.

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