Even though Charlie has officially finished school I still want Charlie to cook at least once or twice a week then when he moves out he will be bale to prepare his own meals. June 1is National Hazelnut Cake Day #HazelnutCakeDayand no, one in my family has had the opportunity to try out a slice of Hazelnut Cake so I think we will prepare one for our dessert this week. Have you had the opportunity to try Hazelnut Cake or would you like a slice of the Cake Charlie and I will be baking this week?
Go nuts and enjoy Cake by getting on board with celebrating National Hazelnut Cake Day! Don’t forget to invite your friends and family to share a slice or two of the Cake with you. Hazelnut Cake is also known as the filbert or cobnut, the Hazelnut has a history that dates back thousands of years. In fact, recently discovered evidence of Hazelnut processing dating back to around 7000 BC was found in Scotland. With myth and lore in ancient Greek and Roman writings, Hazelnuts are revered for their nutritional impact as well as for their healing power.
Hazelnut grows as a Fruit on the tree and the Nuts are typically produced in clusters of between one and five Nuts. Harvested in the middle of Autumn, Hazelnuts have a cream colored kernel that tastes somewhat sweet, especially after the bitter brown skin is removed. Hazelnuts are popular and can be grown all over the world, especially in Countries like Turkey, Italy and Chile.
Most of the Hazelnuts in the United States are grown in the State of Oregon and a large percentage of the Hazelnuts produced around the world are used by the Ferrero company, who makes Nutella Hazelnut Spread as well as Ferrero Rocher candies. But one of the most exciting things that Hazelnuts can be used for is when they are used to make Cakes!
How to Celebrate National Hazelnut Cake Day
Bake a Hazelnut Cake: Hazelnut Cakes can be made in a number of ways, but one of the best ways to go about it is to use Hazelnut Flour along with the regular all purpose or Cake Flour options. The rest of the ingredients are the same as a normal Cake recipe, including Eggs, Sugar, Butter, Vanilla, and a few other items.
The eye-opener comes when a Hazelnut Buttercream Frosting is added to the mix. Using Butter, Granulated Sugar, Powdered Sugar, Hazelnut Flour and some other ingredients. The flavor of the Hazelnut Cake is taken to a higher level with the addition of this Frosting. Don’t forget to share in honor of National Hazelnut Cake Day! If you not feeling much up for baking? Check with a local bakery in advance to find out if they will have any special dessert options going o in honor of National Hazelnut Cake Day.
Facts About Hazelnuts
Hazelnut is a Nut that many people don’t really know a lot about. Take today to learn a little bit more about the Hazelnut and share some bits of trivia to raise awareness for the celebration of National Hazelnut Day.
Get started with some of these facts:
- In 1989, Hazelnut was declared the official Nut of the State of Oregon.
- Hazelnuts are rich in nutrients like Vitamin E, dietary fiber and folate.
- There are hundreds of varieties of Hazelnuts produced throughout the world, and 70% of them come from Turkey.
Hazelnut Cake
Prep Time 2 hours 15 minutes Cook Time 45 minutes Resting/Chilling Time 3 hours Total Time 6 hours
Hazelnut Cake:
- 1 3/4 cups all-purpose Flour
- 1/2 cup Hazelnut Flour sifted
- 2 1/4 tsp Baking Powder
- 3/4 tsp Salt
- 3/4 cup unsalted Butter room temperature
- 1 1/2 cup Granulated Sugar
- 3 large Eggs room temperature
- 1 1/2 tsp Vanilla Extract
- 1 cup Milk room temperature
Hazelnut German Buttercream:
- 2 cups Milk divided
- 1 tsp Vanilla Extract
- 1/4 cup Cornstarch
- 2/3 cup Granulated Sugar
- 2 large Egg yolks
- 2 cups unsalted Butter room temperature
- 3/4 cup Hazelnut Flour sifted
- Powdered Sugar sifted, to taste
Assembly:
- 4 Tbsp Nutella optional
- whole and chopped Hazelnuts
INSTRUCTIONS
Hazelnut Cake:
- Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, hazelnut flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for about 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
Thank you,
Glenda, Charlie and David Cates
