French hazelnut cake

I do like French pastries, obviously, because I think they have an elaborate touch and finesse, even those that are simple to make. This recipe is inspired by a magazine, yet has become my recipe only because when making it for the first time, I did not notice that there were two types of flour and more nuts to be added. So, it turned out like this - extremely easy and tasty, yet perfect as it is. You can eat it as it is or maybe serve it with ice cream or whipped cream or top with raspberries or other additions. Even caramel - if you love things that are very sweet. 

5 eggs, room temperature
200 g golden caster sugar
230 g hazelnut flour
100 g wheat flour
4 g baking powder
pinch of sea salt
220 g butter, melted


Heat the oven to 180°. Line the bottom of a cake pan (20-22 cm) with parchment paper, grease the sides with butter, and sprinkle with flour.

In a mixer, beat eggs with sugar for about 10 minutes until light and fluffy. In the meantime, mix flour with salt and baking powder. When the eggs are ready, add the flour while the mixer is running, and then slowly pour in butter. Mix only until it is thoroughly mixed and no longer. Pour in the pan and bake in the center of the oven 40-50 mins or until a skewer inserted in the center comes out clean. Take out of the oven, leave to cool in the pan for 20 mins, and then take off the sides and cool until ready to eat, which depends on how warm you like it. I like the cake room temp or cold.