Toasted hazelnut pound cake from In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry & Craft by Regan Daley

  • heavy cream
  • hazelnuts
  • hazelnut oil
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 13, 2019

    My husband loves this cake. He'd mention it whenever the topic of cake came up for several weeks after we ate it. Solid but not intense hazelnut flavor - however, my hazelnuts had been in the freezer for a few months and my Tourangelle hazelnut oil had only mild hazelnut flavor (sadly). Not overly sweet. Baked it in a shiny springform pan - this worked fine for the batter (which is quite thick) but some butter oozed out during baking so need to make arrangements to catch it. Removed from oven once center hit 195-200F. Cake did fall a bit in center while cooling but I had disturbed it in oven (180-degree rotation) before it was fully set (oops). Great when eaten with creme anglaise. Next time I'll tweak the salt and sugar levels upwards a bit and grind the nuts more finely until they *just* start to clump in the processor - this time I ground them until fine but still very loose. Recipe available online at Grace's Kitchen. [Cross-post In the Sweet Kitchen/Grace's Kitchen.]

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