I baked these hazelnut mini cakes before Christmas and just realized I had forgotten to post the recipe! These tiny hazelnut cakes, with nutella frosting and sugared hazelnuts and absolutely delicious and perfect mouthfuls. It’s a beautiful combination of soft cake, creamy frosting and crunchy nuts. You need to try baking these because they are fantastic! 😉 The original recipe is for cupcakes, but I prefer them like this! Here’s the recipe!
Yield: ~40 small bites
- 2 room temperatured eggs
- 180 g sugar
- 100 g hazelnuts
- 90 g plain flour
- 1 tsp baking powder
- 75 g milk
1.. Set the oven to 175°C/350 F.
2.. Whisk eggs and sugar until white and fluffy (2-3 minutes).
3.. Mix the nuts into a powder using a mixer. Note that if you mix the nuts for too long, the oil will seep out of the nuts and you’ll end up with hazelnut butter instead of hazelnut flour!
4.. Stir together the flour, nuts and baking powder. Carefully fold it into the eggs.
5.. Fold in the milk.
6.. Pour the batter into a greased and floured square pan, approx. 20×30 cm, and bake in the middle of the oven for approximately 10-20 minutes (this varies a lot depending on the oven and the size pan you use!). The cake is done when a toothpick in the center comes out clean.
7.. Leave to cool on a wire rack.
- 120 g nutella
- 240 g powdered sugar
- 25 g cacao
- 1 tsk vanilla
- 150 g philadelphia
1.. Stir the ingredients together to a smooth and lump free frosting.
- Hazelnuts (approximately 50)
- Egg white
1.. Set the oven to 200°C/400 F.
2.. Put as many hazelnuts as you need in a bowl.
3.. Add a very small amount of egg white and stir until all the nuts are wet.
4.. Add a small amount of sugar and stir until all nuts are coated. Add more if neccesary.
5.. Spread out the nuts on a baking sheet with parchement paper and roast in the middle of the oven for approximately 5 minutes, until they get a light golden color. Stir often.
6.. Immediately pour the nuts onto a plate. If you leave them on the baking sheet they can easily burn.
1.. Using a circle cutter, approximately 2,5 cm/1 inch in diameter; cut out small circles of cake.
2.. Pipe nutella frosting generously onto each circle.
3.. Decorate with cooled hazelnuts.
Eat and enjoy!