Embrace the warmth of Scandinavian baking with this Scandinavian Hazelnut Wreath Cake, a heartwarming treat that combines the rich flavor of hazelnuts with a soft, sweet cake.
For a 20cm Diameter Bundt Pan
Ingredients:
- 150 g butter, softened to lovingly embrace the sugar
- 150 g sugar, for a sweet caress
- 3 eggs, the harmonious binders
- 200 g all-purpose flour, the foundation
- 1 tsp baking powder, the gentle lift
- 80 g ground hazelnuts, for a nutty soul
- ½ tsp ground cinnamon, for a whisper of spice
- 1 tsp vanilla extract, the scent of coziness
- A pinch of salt, the flavor’s friend
- Butter to prepare the mold
- Chopped hazelnuts or walnuts for a crunchy crown
Instructions:
- Warm the heart of your oven to a cozy 175°C, preparing for a baking journey. Generously butter your bundt pan, then sprinkle with chopped nuts, creating a bed for the cake to rest upon.
- In a mixing bowl, cream the soft butter with sugar until they become one in a pale, fluffy union.
- Whisk in each egg, allowing them to blend smoothly into the mix.
- In a separate bowl, combine flour, baking powder, ground hazelnuts, cinnamon, and salt, a dry melody waiting to sing.
- Gradually marry the dry ingredients with the wet, folding gently to retain the air and ensure a tender crumb.
- Stir in the vanilla extract, infusing the batter with its warm essence.
- Pour the cake batter over the nut-lined pan, smoothing the top like a blanket over the nuts.
- Bake the wreath for 40-45 minutes, until golden and set, and a toothpick comes out clean from its center.
- Allow the cake to rest in its mold briefly, then release it to cool completely, revealing the nutty crown that now adorns its base.
Serve this Scandinavian Hazelnut Wreath Cake as a tribute to the simplicity and beauty of northern baking. Each slice is a testament to the comfort of nuts and cake, perfect with a cup of coffee or tea. Enjoy the experience of flavors and textures that this cake brings to your table. Hyvää ruokahalua! 👩🏻🍳🌰🍰
