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Thursday, October 26, 2017

Hazelnut Tea Cakes (sponsored)


Autumn baking I am back! 

When you cross your neighbours in the elevator and they see you packed with baking ingredients and they say 'Oh are you finally baking again? I've missed the smell of freshly baked goods'. Well dear neighbour, if you're reading this, I may tell you that Christmas is in less than 2 months and there will be loads of cookies and treats. So watch out!

Summer was truly busy and I know I did not spoil you with many recipes. All my friends decided to get married, so I was travelling from Luxembourg to the Netherlands to Serbia to finally end the Wedding Season in Zürich. There was definitely not enough time for me to test and develop new recipes. Now my wallet is empty and I decided to stay home for a while. So be prepared, I will pass my weekends in the kitchen again. This week I had a revival of my childhood memory:  hazelnut cakes. At the time, this cake was a true winner at kids birthday parties. 

Several years later, when I was not a kid anymore, I tried to bake the recipe on my own. Not concentrated at all, I transformed this rather dry Luxembourgish classic into a moist teacake. So how did I do this? Basically I added too much butter to the batter, I didn't want to throw away some small amount of milk that would have been left behind in my fridge and I forgot to buy vanilla sugar and hereby opted for freshly ground vanilla. 


For 8 tea cakes you need:
125g butter
200g sugar
6 eggs
125g ground roasted hazelnuts
2 tbsp rum
135 ml milk
2 tsp vanilla extract or 1 fresh vanilla bean
125g flour
1 tsp baking powder

All the ingredients for this recipe can be purchased on the Auchan Drive Website


Preheat the oven to 180°

In a bowl, whisk together the butter and sugar until well combined. Separate the egg yolks from the egg whites and add them to the batter. Then add the ground hazelnuts and mix until you get an even dough. Add the sugar and baking powder, then de milk. Now add the rum and the vanilla bean, then the flour. When the batter is almost ready, whisk the egg whites in a separate bowl until firm. Stir in the beaten egg whites and the dough is ready. 

Pour the batter into the little tea cake pans and bake for 25 to 30 minutes.

Enjoy!!!!


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