Kitchen Stories: Yogurt Hazelnut Cake

Velvety and fragrant this cake, with traditional yogurt and hazelnut flour, is a thin, without much sugar but very soft dessert, ideal for breakfast and snacks. It has a beautiful dark color from the hazelnuts and the intensity of their taste. Greek traditional yogurt makes it particularly fresh and tastes good. If you then sprinkle it with icing sugar, it will also be perfect at the end of a meal combined with a wonderful aromatic coffee. Children will love it and it is ideal to consume dairy products without even realizing it.
Yours!

work: 20′

time: 1h:00′

easy:

★Click on the images with your mouse to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (~12 piecies)

100g (3,5 oz)flour for all uses
200g (7 oz) hazelnut flour
15g (0,5 oz) baking powder
½ tsp baking soda
3 eggs
200g (7 oz) sugar
250g (8,8 oz) traditional yogurt
120g (4,2 oz) butter melted at room temperature
1 tbsp vanilla extract
powdered sugar for sprinkling

Put the eggs to the mixer bucket of a fixed mixer and beat them for a while until they are fluffy.

Then add the sugar and beat (5'-7') until the mixture spreads and swells.

Add the yogurt and vanilla extract. Beat for a while and take out the beat of the mixer. We will mix the rest of the ingredients with a spatula.

Put the baking powder and soda in the flour, sift it and pour it into the bowl. Stir gently from bottom to top, with the spatula, until incorporated into the cake mixture.

Now add the hazelnut flour in the bowl of the mixer. Mix gently, with the spatula, to homogenize the mixture.

Add the melted butter in 2 portions, after the first one has been completely absorbed by the bowl mixture.

Butter a silicone mold with Ø24 cm. Pour the dough in the mold. Spread the surface of the dough with the back of a spoon.

Put the mold on the penultimate rack of the oven and bake at 180℃ 356℉ with heating elements for ~30΄. Remove the cake from the oven and let it cool completely. Turn over on a plate and if you want, sprinkle with powdered sugar.