I’m allergic to hazelnuts, it’s a fact. A life without hazelnuts is almost a tragedy. You have to give up Nutella, chopped hazelnuts (which are almost anywhere), nougat… Not to mention ice cream that you usually enjoy at the beach. In that case, I always have to find a kind soul willing to eat for me the best part that is on top, until all those tiny and delicious bits of hazelnut disappear. Seeing all that ending up in the mouth of others and not in yours is really an outrage. Despite everything, I always prepare this cake that my dear friends are lucky enough to eat. I just see their expression of pleasure to imagine how good it is. Soft and fragrant, this cake inspired by the Franklin & Marshall outfit will be your best friend for breakfast. May the hazelnuts be with you.

Recipe. FOR 1 CAKE

200g (7 oz) hazelnuts + 50g (1.8 oz) chopped hazelnuts + 60g (2 oz) butter + 200g (7 oz) sugar + 100g (3.5 oz) fresh raspberries + 6 medium eggs + 100g (3.5 oz) 00 flour type + 1 tablespoon vanilla baking powder .

Preheat the oven to 180° C (356°F). Put the hazelnuts in a non-stick frying pan and toast over high heat for 2 minutes, moving the pan continuously. Toasting the hazelnuts is very important to enhance their flavor. Let the hazelnuts cool and then blend them until the mixture is mealy. With an electric mixer, whisk the eggs with the sugar for about 5 minutes until the mixture is thick, then add the melted butter and mix well. Add the blended hazelnuts, chopped hazelnuts, flour and baking powder, stirring from the bottom up o avoid that the mixture deflates.  Add the raspberries and stir gently. Pour the mixture into a buttered baking tray and bake at 180° C (356°F) for about 40 minutes. Before removing the cake from the oven, check if it is ready by inserting a toothpick in the center. Once cooked, let cool and serve.


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