Hazelnut cake with lemon syrup
Indulge in a delightful Hazelnut Cake with Lemon Syrup that's perfect for any occasion. This moist and flavorful cake combines the nutty richness of hazelnuts with a zesty lemon twist, topped with a luscious lemon syrup for an extra burst of citrus. Easy to make and utterly delicious, this recipe promises to impress your taste buds and your guests!
- 28 May 2024
- Cook time 45 min
- Prep time 10 min
- 12 Servings
- 8 Ingredients
{'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.'}
Ingredients:
Instructions:
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large mixing bowl, cream the 2/3 cup (150g) butter and 1/2 cup (100g) sugar together until light and fluffy, using an electric mixer on medium speed.
- Add the 3 eggs, one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, sift together the 1 cup (150g) of self-raising flour. Mix in the finely chopped 1/2 cup (60g) hazelnuts.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Fold in the 1/2 cup (120g) sour cream and 2 tbsp (30g) lemon zest until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the 1/2 cup (100g) lemon juice and 1/4 cup (50g) sugar. Heat over medium heat, stirring constantly until the sugar dissolves completely. Remove from heat.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack.
- While the cake is still warm, use a skewer or toothpick to poke holes all over the top of the cake. Pour the lemon syrup evenly over the cake, allowing it to soak in.
- Let the cake cool completely before serving. Optionally, dust with powdered sugar or garnish with some extra lemon zest.
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.
{'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.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 4.16g | 3% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.88g | 2% |
| Sugar 9g | 9% |
| Fat | |
| Fat 16g | 19% |
| Saturated 7g | 24% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.31mg | 2% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 3.63mg | 4% |
| Vitamin E 0.93mg | 6% |
| Vitamin K 1.79ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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