415 calories per serving
Ready in 1 hour
Can be prepared in advance
You can eat out
100 g butter
200 g of shelled and toasted hazelnuts
200 g flour
1 package yeast
100 g sugar
50 ml milk
Butter and flour for the mold
Cut the butter into cubes and melt in double boiler.
Finely chop the hazelnuts in a food processor.
Sift the flour into a large bowl with the yeast and mix. Make a hole in the center and break the eggs, then add sugar, nuts, butter and milk. Start stirring with a wooden spoon, slowly mix until the ingredients form a batter that smooth and soft.
Grease a pan 22 cm in diameter, with or without a hole in the center, or a loaf pan, sprinkle with a thin layer of flour and shake it to blow away the excess.
Put into the batter and bake for 30 minutes at 180 ° C by placing the cake in the middle to bottom of the oven.
Remove the cake, let cool and remove.
This article courtesy of ricette dolci “Lo Spicchio d’aglio” .