Hazelnut Cake with Spiced Streusel
MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Dessert
Recipe Preparation Level: moderate
by Daphna Rabinovitch
3/4 cup hazelnuts
1 1/4 cups sifted cake-and-pastry flour
1 1/4 cups granulated sugar
1 teaspoon ground ginger
1/2 teaspoon salt
6 eggs -- separated
1/4 cup water
1 tablespoon vanilla
2 egg whites
1/2 teaspoon cream of tartar
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine -- melted
Spread hazelnuts on rimmed baking sheet; toast in 350F (180C) oven for 8
to 10 minutes or until golden. Let cool. Finely chop 1/4 cup (50 mL);
set aside. Transfer remaining nuts to food processor; chop until fine.
Transfer to large bowl. Add flour, 3/4 cup (175 mL) of the sugar, ginger
and salt; beat in egg yolks, water and vanilla just until combined.
In separate bowl, beat the 8 egg whites with cream of tartar until soft
peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until
stiff glossy peaks form. Fold one-third into yolk mixture; fold in
remaining whites in 2 additions. Pour into ungreased 10-inch (4 L) tube
pan; run spatula through batter to break any bubbles. Bake in centre of
350F (180C) oven for 18 minutes.
STREUSEL: Meanwhile, in small bowl, combine reserved hazelnuts, flour,
granulated and brown sugars, ginger, cinnamon and nutmeg; drizzle with
margarine, tossing until crumbly. Sprinkle over cake. Bake for 20 to 25
minutes or until cake springs back when lightly pressed.
Invert onto attached legs of pan or suspend over neck of bottle; let
cool. Run knife around edges and unmould. Makes 8 to 12 servings.