CookEat Recipe
Hazelnut and Almond Rice-Flour Cake
A tall, close-textured cake made with finely ground hazelnuts and almonds, rice flour, whole eggs and butter.
Method
Steps
Step 1
Gather the ingredients: 125 g rice flour; 170 g caster sugar; 105 g butter: 100 g for the batter and 5 g for the mould; 50 g blanched sweet almonds; 50 g shelled hazelnuts; 4 eggs; ½ teaspoon vanilla extract.
Step 2
Cover the hazelnuts with boiling water for about 2–3 minutes, drain and rub away the loosened skins with a clean towel. Dry the hazelnuts and blanched almonds thoroughly in a low oven at 120°C for about 10–15 minutes, without browning, then cool. Grind both nuts very finely with 2 tablespoons taken from the measured sugar, using short pulses to avoid making nut butter. Mix the ground nuts with the rice flour.
Step 3
Grease a smooth-sided round metal tin about 15–16 cm across and at least 10 cm deep with 5 g butter; line its bottom with baking paper. Beat the four whole eggs with the remaining sugar for about 8–10 minutes, until very thick and pale. Whisk in the nut and rice-flour mixture and vanilla until evenly combined. Melt the remaining 100 g butter, let it cool to lukewarm, then beat it into the batter.
Step 4
Pour into the prepared tin and bake at 165°C for about 50–65 minutes, until the cake is set through and a clean wooden skewer comes out without wet batter. Cover loosely with foil if the top browns before the centre cooks. The narrow mould gives a relatively tall cake; the final height varies with the eggs and beating.
Step 5
Let cool in the tin for about 20 minutes, loosen and turn onto a rack. Cool completely before slicing, allowing about two hours overall for cooling. Serve plain, without an added topping.
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