Hazelnut cake with lemon syrup

{'text': 'Hazelnut cake with lemon syrup is a delightful dessert that combines the rich, nutty flavor of hazelnuts with the zesty tang of lemon. This cake is perfect for special occasions or any time you want to treat yourself and your loved ones to something sweet and unique.'}

Instructions:

{'text': 'With its moist texture and harmonious blend of hazelnuts and lemon, this Hazelnut Cake with Lemon Syrup is sure to become a favorite in your dessert repertoire. Serve it on its own or with a dollop of whipped cream for an added touch of indulgence.'}

Hazelnut cake with lemon syrup FAQ:

What pan size is recommended for this hazelnut cake?

An 8-inch (20 cm) round cake pan is recommended for this recipe, as it provides the right volume for the batter and ensures even baking.

How long should I bake the hazelnut cake?

Bake the cake at 350°F (180°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Can I substitute the self-raising flour with all-purpose flour?

Yes, you can use all-purpose flour instead of self-raising flour. If you do, add about 1 1/2 teaspoons of baking powder to help it rise.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan.

How should I store leftovers of the hazelnut cake?

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can keep for about a week.

Tips:

- Ensure your butter is softened to room temperature for easier mixing.

- Toast the hazelnuts lightly before using them to enhance their flavor.

- When zesting the lemon, be careful not to include the white pith, as it can be bitter.

- Use fresh lemon juice for the best flavor in your syrup.

- Allow the cake to cool completely before pouring the lemon syrup to ensure it absorbs well.