05 September 2009

Vanilla Hazelnut Cake


Had some interesting escapades while making this cake (namely, had to send H running out for yoghurt and then realized I had run out of vanilla essence), but it turned out quite yummy! A little drier than I like, but I think that might be because I ran out of yoghurt.

Recipe originally from Nigella Lawson's website

INGREDIENTS
3 eggs
1/2 cup of sugar
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 cup butter, melted
1 cup yogurt (you can use vanilla flavored yogurt)
1 teaspoon of vanilla extract (i used a vanilla bean)
1/2 cup of hazelnuts, chopped (I ground these roughly using a mortar and pestle)

Serving Size : 8-10

Preheat oven to 350OF. In a bowl beat together the eggs and sugar for 5 minutes until it is light and creamy.
Add progressively flour and baking powder. Then add the butter and mix.
Add yoghurt and vanilla extract. Mix.
And finally add hazelnuts. Mix well.
Grease a cake pan. Spread the batter into the greased pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

3 comments:

Safiya said...

I am surprised that there are quite a few cake recipes that use yogurt. What is it replacing or is it a new ingredient people are beginning to experiment with?

BTW - if you haven't already tried, try stonyfield vanilla yogurt - yummy!

Mekhala said...

I have a really old chocolate cake recipe which my mom made with yoghurt! I think it reduces the amount of butter and adds a lightness to the batter!

Shruti said...

Mekhi, tried the cake, came out pretty good. I used Vanilla yogurt which gave it a nice flavor. Though i think the temp needs to be a little lower. It kind of dries the cake at that temp...but overall easy and yum :)

Shruti