Hazelnut Spread Mini Cakes
I remember quite vividly the Summer Mamie Odette, my Paternal Grandmother, made me try Hazelnut spread for the first time when I was a kid.
It was the most amazing treat I had ever ate.
At home, we never had anything like this in our pantry. I am almost sure my Dad did not approve, ah!
This delicious recipe “très gourmande” came from Novice en Cuisine. Merci Marion!
Bon Appétit!
Hazelnut Spread Mini Cakes
You might bite your fingers as those hazelnut mini cakes are delicious!
Equipment
Ingredients
- 3 (160 g) eggs
- 2.5 oz (70 g) sugar
- 4 oz (110 g) hazelnut spread
- 1/3 cup vegetable oil
- 2.5 oz (30 g) flour (sifted)
- 2 oz (50 g) almond flour (sifted)
- 1/3 cup (40 g) hazelnut (crushed)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together, eggs and sugar.
- Then, add the hazelnut spread and the oil.
- With a spatula, carefully fold in the flour and almond flour.
- Pour your batter into the flexipan® with the mini ladle.
- Using the small bonmat™, crush the hazelnuts.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 10min)
- Once your mini cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy!
YouTube Video
Nutrition
Serving: 20g | Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 12mg | Potassium: 36mg | Fiber: 1g | Sugar: 7g | Vitamin A: 36IU | Calcium: 16mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
