Storage
This cake can be stored in an airtight container for up to three days.
How to skin hazelnuts
For this recipe you’ll need skinless hazelnuts. If you cannot find store bought hazelnuts you can skin them by placing them on a baking tray and baking
them on 160C / 325F for 20 minutes. Once baked, take out of the oven, and pour into a clean tea towel. Bunch up the towel, encasing the hazelnuts inside and rub the heel of your hand on top. This will help the already loose and oily hazelnut skin to rub on the towel and against the other hazelnuts in the
towel. Undo the towel and pick out the skinned hazelnuts. Continue this process until all the hazelnuts are skinned. Some hazelnut skins are stubborn and won’t come off. They’re ok to use.
Toasting the hazelnuts
To toast the hazelnuts, simply place them on a baking tray and bake for 20 minutes on 160C / 325F or until golden in color. Keep an eye on them because they can burn easily. Alternatively, you can place them in a deep skillet and toast them on medium high heat until golden. Again, don’t take your eyes off them or they will burn!
NUTRITION
Calories:592kcal | Carbohydrates:68g | Protein:10g | Fat:22g | Saturated Fat:14g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:58mg | Sodium:559mg | Potassium:374mg | Fiber:2g | Sugar:49g | Vitamin A:729IU | Calcium:159mg | Iron:1mg
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