Carob Hazelnut Cake

13 ingredients
7 steps

Ingredients

  • 250 grams Flour (sifted)
  • 200 grams Palm sugar
  • 1,5 teaspoons Baking powder
  • 0,5 teaspoons Baking soda
  • 1 pinch Salt
  • 1 Vanilla bean
  • 1 tablespoon Cognac
  • 50 grams Dark chocolate ( chopped)
  • 2 Eggs
  • 115 grams Butter (softened)
  • 40 grams Carob powder
  • 10-12 Hazelnuts (chopped)
  • 300 milliliters Sour cream

Directions

  1. 1
    Preheat the oven to 175°C (350°F). Grease a bundt pan.
  2. 2
    In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.
  3. 3
    In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.
  4. 4
    Add the vanilla bean and the cognac.
  5. 5
    Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.
  6. 6
    Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.
  7. 7
    Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.

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