Italian baby hazelnut cakes
A recipe for Italian baby hazelnut cakes. These are such a treat. Enjoy with an espresso in the morning or as an after dinner sweet.
Print
Pin
Servings: 12 cakes
Calories: 513kcal
Equipment
- Oven
- Food processor
- Muffin cake tin
Ingredients
For the cakes
- 200 grams hazelnuts lightly toasted plus a hazelnut for each cake top
- 200 grams sugar (golden caster is lovely for these)
- 200 grams plain flour
- 2 teaspoons baking powder
- 125 grams soft butter
- zest of 1 lemon
- 1/2 cup sour cream
- 4 eggs
Lemon frosting
- 1 cup icing sugar
- 2 cups cream cheese
- zest of 1 lemon
- juice 1/2 lemon
Instructions
- Preheat the oven to 180°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
- Place the hazelnuts in a food processor and process to a course texture. Then add the sugar, flour, baking powder and process until well mixed. Add the butter, lemon and sour cream. Add with the food processor running add the eggs one by one until well combined.
- Spoon the batter into the prepared muffin tins. Bake for 30 minutes, or until the tops are golden and a skewer inserted in the centre of the little cakes comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, for the lemon frosting, place the sugar into a food processor and process to a fine texture to remove any lumps. Add the remaining ingredients and process until well combined and the mixture is smooth and silky. Spoon over the little cakes and top with a toasted hazelnut.
Notes
Ensure the hazelnuts are toasted before commencing the recipe to ensure the best flavour.
Nutrition
Calories: 513kcal | Carbohydrates: 45g | Protein: 9g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 296mg | Potassium: 224mg | Fiber: 2g | Sugar: 29g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg