* 8 people
* 415 calories per serving
* Difficulty easy
* Ready in one hour
* Vegetarian recipe
* Can be prepared in advance
* You can eat out
* 100 g butter
* 200 g of shelled and toasted hazelnuts
* 200 g flour
* 1 packet of yeast
* 2 eggs
* 100 g sugar
* 50 ml milk
* Butter and flour for the mold
Cut the butter into cubes and melt in water bath.
Finely chop the hazelnuts in a mixer.
Sift the flour into a large bowl, mix together the yeast. Make a hole in the center and break 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 plum cake pan, sprinkle with a thin layer of flour and shake it to blow away the excess.
Put the batter into, and bake for 30 minutes at 180 ° C by placing the cake in the middle to bottom of oven.
Remove the cake, let cool and casseroles.
This article courtesy of Ricette dolci “Lo Spicchio d’aglio” .