I chose this recipe for a close friend who attended my masterclass on poundcakes and small cakes, because she loves hazelnuts and she likes really simple and easy recipes. All the participants loved it!

It has an intense hazelnut taste, and is very moist. You can use the same recipe to make a poundcake if you wish, you just need to adjust the baking time (depending on the size of your loaf pan). 

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Resting Time 0 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine French
Servings 16 pieces
Calories 62 kcal

Equipment

  • Scale
  • Sieve
  • Food processor equipped with the S-blade
  • Silcone molds (check additional comments below)

Ingredients
  

  • 68 g Eggs More than one large egg, at room temperature
  • 50 g Flour Type 55 if possible
  • 4 g Baking powder Use precision scale, around 1/2 teaspoon
  • 50 g Granulated sugar
  • 6 g Trimoline Or acacia honey
  • 40 g Hazelnut powder
  • 36 g Hazelnut paste Plain one, unsweetened
  • 1 drops Natural vanilla extract Optional
  • 28 g Whipping cream
  • 28 g Grapeseeds oil
  • 0.8 g Table salt Use precision scale, around one pinch

Instructions
 

  • Bring the eggs to room temperature.
  • Preheat the oven at 145°C.
  • Sieve the flour and the baking powder TOGETHER.
  • Place them in the bowl of the food processor equipped with the S-blade. 
  • Add the hazelnut powder, eggs, vanilla extract, sugar and trimoline. Mix until getting a nice smooth mixture.
  • Add the hazelnut paste and whipping cream mix until just combined.
  • Add the grapeseed oil and salt gradually to the batter, and mix at the same time to realise an emulsion (like for a chocolate ganache). It's recommended to add the oil so that the fat molecules are perfectly incorporated to the batter.
    If you have a food processor with double feed tube, you can remove the small pusher and place a funnel to facilitate this step (check picture below).
  • Pour the batter into a piping bag and fill the silicone molds. Leave 0.5cm to the top.
  • Sprinkle chopped hazelnuts on the batter.
  • Bake for 15 minutes. Check the doneness with a toothbick.
  • Let the cakes cool in the mold placed on a wire rack before unmolding.
Keyword Batter, Hazelnut, Sponge

Additional comments

You can of course prepare it in advance and keep it in the freezer in an airtight container. the hazelnuts may become less crunchy, you can just place the small cakes for a few seconds only in the oven at grill mode (just to roast briefly the hazelnuts). 

These are the molds I used for this recipe (each hole requires around 18g of raw batter):

Bon appétit!