July 14, 2011
- photo by Ben Scherer
One of the great things about this time of year is the bounty of summer fruit at the market- so incredibly sweet we can’t help but think of dessert. Chef Natalie of 5 Spot shared her very own recipe for an amazing dessert! Flourless Hazelnut Cake With Whipped Cream and Fresh Fruit. It was so delicious that a few people swore that it was, hands down, the BEST cake they had EVER had! You’ve got to try for yourself. You might just come to the very same conclusion.
– Sarah Holt
Flourless Hazelnut Cake with Fresh Cream and Fruit
6 eggs
2 cups powdered sugar
1 T vanilla
3/4 lb whole hazelnuts
2 tsp baking powder
1 pint whipping cream
a little powdered sugar for cream
fresh fruit such as berries or sliced peaches
- Preheat oven to 350. Spray 8″ cake pan.
- Toast hazelnuts and coarsely grind or chop.
- Separate the eggs. Whip egg whites until stiff peaks form. Set aside.
- Whip the egg yolks in the same bowl with the powdered sugar until it forms yellow ribbons. Beat in ground hazelnuts and baking powder. Fold in egg whites.
- Bake for 30 minutes.
- Serve with whipped cream and fresh fruit. Cake can be made in advance… it freezes beautifully!
Natalie put a little powdered sugar in her cream, and said molasses or honey works well too. She cut her 8″ cake in half horizontally, put a layer of whipped cream in the center, placed the top back on, and topped the whole cake with the remaining whipped cream and fresh fruit.
Thank you to Skagit Sun for their incredibly sweet strawberries and raspberries, and Collins Family Orchards for their equally sweet cling peaches.
