HAZZELNUTBUTERKOEKE OR HAZELNOOTBOTERKOEK OR HAZELNUT AND BUTTER COFFEE CAKE

 

  • Cooking Time: 40-45
  • Servings: 8-10
  • Preparation Time: 15

Ingredients

  • 225 grams of flower
  • 200 grams of unsalted butter [the real stuff], cut into small pieces
  • 175 grams of soft brown sugar
  • 100 grams of ground hazelnuts
  • 50 grams of whole hazelnuts
  • half an egg, beaten
  • pinch of salt

Directions

  • 1 Preheat the oven at 180 Celsius or 350 Fahrenheit
  • 2 Mix flower, sugar, ground hazelnuts and salt, put in the pieces of butter and mold it into a dough
  • 3 Place the dough in a greased cake or pie pan [diameter 24 cm or 9.5 inches]
  • 4 Decorate with the whole hazelnuts by pushing them half into the dough
  • 5 Brush with the beaten egg
  • 6 Bake in the middle of the oven for about 40-45 minutes
  • 7 The cake is done when a toothpick tests clean, take it out and leave to cool in the pan
  • 8 Once cooled of use a knife to seperate the edges of the cake from the pan and serve still a bit warm or cold

Notes

This cake we used to eat at home in the weekends, it's delicious with coffee. It is quite a filling cake. I found the recipe some time ago in a cookingbook called "Nije petiele", it has frisian recipes collected by Wieke de Haan and was published in 1993. The book is written in Frisian, so I made a translation of the recipe below.

The hazlenuts can be substituted by the same amount of wallnuts, if you don't have hazlenuts at hand. Though personally I prefer to use hazlenuts.

Categories: Nutty  Oven  Scandinavian  Sweet 

Author Credit: Wieke de Haan

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