Noisettine or vegan hazelnut cake
125 g flour
1 sachet of baking powder
175 g of hazelnuts
100 g of brown sugar
15 cl of almond cream
5 cl of water
4 c. vegetable oil neutral
Place the shelled hazelnuts in the bowl of your blender. Blend finely until you obtain a hazelnut powder. Pour into a salad bowl.
Add the flour, the baking powder, the brown sugar than the almond cream, the water, and the oil. Mix well until you have a smooth paste. If necessary, add a little extra water so that the preparation is smooth.
Pour the resulting dough into a lightly oiled mold. Bake for about 30 minutes (oven preheated to 160 ° C). Check the cooking with a knife blade: it must come out clean and dry. Cool the hazelnut cake before unmolding and eating.