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