Last weekend, I had another go at baking with this delicious Austrian recipe. Now, baking is always a kitchen adventure if ever I’ve seen one! I think I told you that our oven has a quite hazardous way of expressing itself. It’s an old gas cooker with a funny graduation starting at 270°C, then there’s a line for 250°C followed by a last one indicating 150°C. Between these, it’s freestyle cooking at its best! Imagine how this situation makes it “easy” when you want to bake a cake! Cakes need precise temperatures and cooking times, as you all know. But each time I decide to venture into the dangerous territory of Cakes ‘n’ Sweets, I have to hold a wet thumb into the wind to gage whether my oven has the right temperature or not. What a surprise, thus, when I realized a perfectly cooked, fluffy and light cake this time.
What you need:
- 120 g of butter
- 250 g of sugar
- 3 eggs
- 250 g of flour
- ½ pack of baking powder
- 100 g of grated hazelnuts
- ¼ l of milk
- Some more butter and flour for the cake pan (a ring-shaped cake pan would be perfect)
- Make sure you’ve taken the butter out of the fridge in time as you need it to be soft.
- Preheat your oven at 150°C.
- Sift the flour, stir in the baking powder.
- Mix the butter, sugar and eggs until they are foamy.
- Add the mixture flour-baking powder.
- Mix in the grated hazelnuts and the milk.
- Grease your cake pan with some butter and coat the buttered inside with some flour.
- Bake the cake at 150°C for about 50-60 minutes.