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–+ servings

Hazelnut Spread Mini Cakes

bakingwithnessa
You might bite your fingers as those hazelnut mini cakes are delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Bake Time 12 minutes
Total Time 22 minutes
Course Afternoon Tea, Dessert, Mignardises, Snack
Cuisine French
Servings 20

Equipment

Tartlet Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Spatula
Mini Ladle
Small Bonmat™

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.
Keyword Almond Flour, Hazelnut Spread, Nutella
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