Hazzelnutbuterkoeke or hazelnootboterkoek or Hazelnut and butter coffee cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 40-45
  • Servings: 8-10
  • Preparation Time: 15
  • 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. 1 Preheat the oven at 180 Celsius or 350 Fahrenheit
  2. 2 Mix flower, sugar, ground hazelnuts and salt, put in the pieces of butter and mold it into a dough
  3. 3 Place the dough in a greased cake or pie pan [diameter 24 cm or 9.5 inches]
  4. 4 Decorate with the whole hazelnuts by pushing them half into the dough
  5. 5 Brush with the beaten egg
  6. 6 Bake in the middle of the oven for about 40-45 minutes
  7. 7 The cake is done when a toothpick tests clean, take it out and leave to cool in the pan
  8. 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
RECIPE BACKSTORY
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.