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!
Video
Nutrition
Nutrition Facts
Hazelnut Spread Mini Cakes
Amount Per Serving (20 g)
Calories 114
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 12mg1%
Potassium 36mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 36IU1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
