Hazelnut and lemon cake
A ground-hazelnut and lemon cake for 4, baked at 180 °C for 45 minutes.
Ground hazelnuts provide the main flavor, with lemon in both the juice and zest. The batter is made by combining the wet and dry ingredients.
Ingredient allergens
Allergen listDocumented presence
-
Tree nuts
Toasted, ground hazelnuts
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Cake flour, Brown sugar, Eggs, Lemon, Butter, Milk, Honey, Baking powder, Vanilla extract, Salt.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the oven and pan
Preheat the oven to 180 °C. Grease the pan with a small portion of the butter.
Temperature: 180 °C / 356 °FReady to continue when: The oven has reached 180 °C and the inside of the pan has a thin coating of butter.
- 02
Prepare the lemon milk
Squeeze the juice of half a lemon into the milk, stir, and let stand for 5 to 10 minutes.
Ready to continue when: The mixture has rested for at least 5 minutes.
10 min - 03
Combine the dry ingredients
In a bowl, mix the flour, brown sugar, ground hazelnuts, baking powder, vanilla extract, and salt.
Ready to continue when: The dry ingredients are evenly distributed, with no large lumps.
- 04
Prepare the wet mixture
Beat the eggs. Mix in the honey, the remaining melted butter, the zest of half a lemon, and the lemon milk.
Ready to continue when: The wet ingredients form an even mixture.
- 05
Combine the batter and bake
Pour the wet mixture over the dry ingredients and stir until combined. Transfer the batter to the pan. Bake at 180 °C for 45 minutes; do not open the oven before the cake has risen.
Temperature: 180 °C / 356 °FReady to continue when: The cake has risen and is golden, and a skewer inserted in the center comes out clean.
45 min - 06
Rest and turn out
Remove the cake from the oven and let it rest on a rack for 10 minutes before turning it out.
Ready to continue when: 10 minutes have passed and the cake loosens from the pan so it can be turned out.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.