Skip to main content
logo
Food Advertising by

Flourless Almond Hazelnut Cake ~ 无麸 杏仁榛子蛋糕


I had some leftover hazelnut meal which I had to use up but it wasn't enough for this recipe and so I ground some nibbed almonds and came up with a mixed meal flourless cake!  This flourless cake had vinegar and salt added to the egg whites and I was curious to find out how the cake would turn out.  I was totally pleased with the end product as the cake was moist, light, not too sweet and it stayed fresh even after the fifth day.  I had to keep the balance of the cake in a covered container in the fridge because of our current extremely hot weather. This is another keeper's recipe and I will not hesitate to bake this again in the future.






To me, this cake tastes much better, chilled!


Recipe for Flourless Almond Hazelnut Cake ~   杏仁榛子蛋 
 (adapted from  'here'  with modifications)

Ingredients                        


  • 4 eggs, separated
  • 1 Tbsp orange /lemon zest  (I used orange)
  • 1/4 tsp cinnamon/cardamon  (I used cinnamon)
  • 100 gm caster sugar (divided into 50 gm each)
  • 170 gm finely ground almonds and hazelnut
  • 1 tsp baking powder
  • 1 tsp white or cider vinegar (I used white vinegar)
  • a pinch of salt
  • snow powder or icing sugar for dusting
Method
  1. Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan.  Set aside.
  2. In a mixing bowl, whisk the almond and hazelnut meal, sieve in the baking powder and mix in the cinnamon.  Mix thoroughly, set aside.
  3. In another mixing bowl, beat egg yolks, orange zest and 50 gm of sugar till smooth.
  4. Add the almond mixture to the yolk mixture and beat till well combined.  (Mixture becomes thick and grainy at this juncture).
  5. In a separate bowl, beat the egg whites on low speed, gradually increasing the speed.  When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both salt and vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).  As the egg whites begin to increase in volume, sprinkle in the remaining 50 gm of sugar, a little @ a time as you continue to beat the egg whites.  Beat till soft peaks form, but not dry.
  6. Fold the beaten egg whites into the almond mixture a little @ a time.  Mix till well combined.
  7. Gently scoop the batter into the prepared springform pan and place in a preheated oven @ 175 deg.C.  Bake for 35 mns., test with a skewer till it comes out clean.
  8. Remove from oven, let cool before umoulding the cake onto a wire rack to cool completely.
  9. Dust with snow powder or icing sugar before serving.






 I am submitting this to  Best Recipes For Everyone, April 2015, event theme 'Fun with Almond' organised by  Fion of XuanHom's Mom Kitchen Dairy and hosted by 
Doreen of  'My little favourite  DIY'

Comments

  1. Anything with nuts gets my attention! I think I would enjoy this cake.
    http://chingchailah.blogspot.com/

    ReplyDelete
  2. Cheah, I have come to love flourless cakes and I bet your cake is very tasty!

    ReplyDelete
    Replies
    1. You should bake one and see for yourself. I really enjoyed it!

      Delete
  3. Awesomeness..this looks wonderful, and I think, yummy with tea or milo (because I don't drink kopi) .. ^.^

    ReplyDelete
  4. Hi Cheah,
    I always love your bakes. They always look so inviting!
    Flourless nuts cake, will be so nice to have over a cup of tea!
    mui

    ReplyDelete
    Replies
    1. Thanks so much for the compliments, Doreen. Really encouraging!

      Delete
  5. Who wouldn't love this soft, light nutty treat? It looks amazingly delicious, Cheah.

    ReplyDelete
  6. Wow! This cake looks so good. This is one amazing cake photo/recipe that totally captures my attention.

    ReplyDelete
  7. Looks very good! Healthy and yummy!

    ReplyDelete
  8. I love this cake and I have tried it before. Believe me, It is very addictive as well. >o<
    Hope you're having a lovely evening dear.
    Blessings, Kristy

    ReplyDelete
  9. Hi Cheah,this cake is awesome! With two my favourite ingredients inside,sure I can't missed it!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…