Cherry Hazelnut Loaf Cake
You can never have too many side dish recipes, so give Cherry Hazelnut Loaf Cake a try. This recipe serves 10. One portion of this dish contains around 6g of protein, 15g of fat, and a total of 299 calories. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Chocolate and Zucchini requires vanillan extract, baking soda, cherries, and salt. 9 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 19%. Try Cherry Chocolate Loaf Cake, Cherry-Hazelnut Cake with Streusel Topping, and Cherry-Hazelnut Oatmeal for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
80 grams (6 tablespoons) butter, melted (if you use semi-salted like I do, omit the salt below)
125 grams (1/2 cup plus 2 tablespoons) unrefined cane sugar
350 grams (12 ounces, about 2 1/2 cups) sweet cherries, pitted (please wear an apron when you pit cherries, it is a murderously messy task; you can also use frozen cherries, no need to thaw them)
3 eggs, at room temperature
200 grams (7 ounces, about 1 2/3 cups) flour (see note)
100 grams (1 cup) hazelnut flour or finely ground hazelnuts (see note below to make your own)
60 ml (1/4 cup) plain yogurt or buttermilk (see note)
a pinch salt
1 teaspoon pure vanilla extract
Equipment:
baking paper
mixing bowl
loaf pan
whisk
oven
spatula
knife
Cooking instruction summary:
Preheat the oven to 200°C (400°F) and grease a loaf pan (mine is 9x26 cm or 3 1/2-by-10 1/4-inch). You can line it with parchment paper instead if you prefer.In a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy. Add the melted butter and the yogurt (or the starter, if using) and whisk again. (If using yogurt/buttermilk, the mixture may look curdled at this point; it's nothing to worry about.)In another mixing bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt, and stir with a whisk to remove any lump. Add the cherries and toss to coat.Pour the flour/cherry mixture into the wet ingredients, and fold in gently with a spatula until no trace of flour remains. The batter will be thick and lumpy; don't overwork it. Pour into the prepared loaf pan, level the surface, and put into the oven to bake.Bake at 200°C (400°F) for 15 minutes, then lower the heat to 180°C (360°F) and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15-20 minutes before unmolding; run a knife along the sides to loosen the cake first. Let cool completely on the rack.
Step by step:
1. Preheat the oven to 200°C (400°F) and grease a loaf pan (mine is 9x26 cm or 3 1/2-by-10 1/4-inch). You can line it with parchment paper instead if you prefer.In a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy.
2. Add the melted butter and the yogurt (or the starter, if using) and whisk again. (If using yogurt/buttermilk, the mixture may look curdled at this point; it's nothing to worry about.)In another mixing bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt, and stir with a whisk to remove any lump.
3. Add the cherries and toss to coat.
4. Pour the flour/cherry mixture into the wet ingredients, and fold in gently with a spatula until no trace of flour remains. The batter will be thick and lumpy; don't overwork it.
5. Pour into the prepared loaf pan, level the surface, and put into the oven to bake.
6. Bake at 200°C (400°F) for 15 minutes, then lower the heat to 180°C (360°F) and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean.
7. Transfer to a rack to cool for 15-20 minutes before unmolding; run a knife along the sides to loosen the cake first.
8. Let cool completely on the rack.
Nutrition Information:
covered percent of daily need
