Lemon and Hazelnut Cake by @aliterdulcia

1h15
Medium

10 servings

🥚

4 large eggs

Eggs

🌾

280 g

Flour

🌰

120 g

Ground Hazelnut

🍬

220 g

Sugar

🍋

2 lemons

Lemon Zest

🧁

14 g

Baking Powder

🍋

100 ml

Lemon Juice

🥛

250 ml

Double Cream

🌻

100 ml

Sunflower Oil

🍋

150 g

Lemon Juice

🍬

70 g

Sugar

🍚

Icing Sugar

🍋

Lemon Juice

🌱

12 g

Chia Seeds

Preparation Steps

  1. Step 1/18

    Preheat the oven to 180°C (355°F). Grease and line a cake pan with baking paper.

    🍰cake pan

  2. Step 2/18

    Finely grate the zest from 2 lemons. Place the lemon zest and 220 g granulated sugar in a large mixing bowl.

    lemon zest
    granulated sugar
    🧀fine grater
    🥣large mixing bowl
    ⚖️measuring scale

  3. Step 3/18

    Rub the lemon zest into the sugar with your fingertips. Continue until the sugar is fragrant and slightly damp.

    lemon zest
    granulated sugar
    🥣large mixing bowl

  4. Step 4/18

    Add 4 large eggs to the lemon sugar. Whisk until the mixture is smooth and slightly paler.

    large eggs
    lemon zest
    granulated sugar
    🥣large mixing bowl
    🥄whisk

  5. Step 5/18

    Add 250 ml double cream and 100 ml lemon juice. Whisk until fully combined.

    double cream
    lemon juice
    🥣large mixing bowl
    🥄whisk

  6. Step 6/18

    Pour in 100 ml sunflower oil. Whisk until the batter is glossy and homogeneous.

    sunflower oil
    🥣large mixing bowl
    🥄whisk

  7. Step 7/18

    Add 280 g all-purpose flour and 120 g ground hazelnuts. Fold gently until almost incorporated.

    all-purpose flour
    ground hazelnuts
    🥣large mixing bowl
    🥄spatula

  8. Step 8/18

    Add 14 g baking powder to the batter. Fold just until no dry streaks remain.

    baking powder
    🥣large mixing bowl
    🥄spatula

  9. Step 9/18

    Pour the batter into the prepared cake pan. Smooth the surface with a spatula.

    🍰cake pan
    🥄spatula

  10. Step 10/18

    Bake the cake at 180°C (355°F) for 50 to 60 minutes. Check that a skewer inserted in the center comes out clean or with a few moist crumbs.

    🍰cake pan
    🍢skewer

  11. Step 11/18

    Combine 150 ml lemon juice for syrup and 70 g granulated sugar for syrup in a small saucepan. Heat over low heat until the sugar dissolves.

    lemon juice for syrup
    granulated sugar for syrup
    🍲small saucepan
    🥄spatula

  12. Step 12/18

    Simmer the lemon syrup gently for about 10 minutes. Remove the saucepan from the heat.

    lemon juice for syrup
    granulated sugar for syrup
    🍲small saucepan
    🥄spatula

  13. Step 13/18

    Remove the hot cake from the oven. Pierce the top all over with a skewer.

    🍰cake pan
    🍢skewer

  14. Step 14/18

    Slowly pour the warm lemon syrup over the hot cake. Leave the cake in the pan until it absorbs the syrup.

    lemon juice for syrup
    granulated sugar for syrup
    🍰cake pan
    🍲small saucepan

  15. Step 15/18

    Let the syrup-soaked cake cool until warm. Transfer it to a cooling rack.

    🍰cake pan
    🧊cooling rack

  16. Step 16/18

    Combine 115 g powdered sugar and 22 ml lemon juice for glaze in a bowl. Stir until a thick but pourable glaze forms.

    powdered sugar
    lemon juice for glaze
    🥣large mixing bowl
    🥄whisk

  17. Step 17/18

    Stir 1 tablespoon chia seeds into the lemon glaze. Spoon the glaze over the warm or fully cooled cake.

    chia seeds
    powdered sugar
    lemon juice for glaze
    🥣large mixing bowl
    🥄spatula
    🧊cooling rack

  18. Step 18/18

    Let the glaze set before slicing. Serve the cake at room temperature.

    🧊cooling rack

Composition

Ingredients

Types

Fruit, Leavening agents, Dairy, Oils, Seeds

Ingredients

Eggs, Flour, Ground hazelnut, Sugar, Lemon zest, Baking powder, Lemon juice, Double cream, Sunflower oil, Icing sugar, Chia seeds

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 76g, Sugars: 52g, Fat: 34g, Saturated fat: 14g, Fiber: 3g, Sodium: 180mg

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.1mg, Potassium: 250mg, Magnesium: 55mg

Vitamins

Vitamin C: 16mg, Vitamin E: 3.2mg, Folate: 50mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

cake pan, large mixing bowl, small saucepan, whisk, spatula, fine grater, measuring scale, cooling rack, skewer

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Cake, Baked good

Occasions

Afternoon tea, Breakfast, Brunch, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Syrupy, Creamy, Lightly crunchy

Flavors

Lemony, Citrusy, Sweet, Nutty, Buttery, Tangy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving for the softest texture), freezer : 90 days (Freeze individual slices in airtight wrapping,Freeze without glaze when possible,Thaw overnight in the fridge or at room temperature)