A simple recipe for a delicious hazelnut cake without flour.
475 ml (2 cups) ground hazelnuts
475 ml (2 cups) cream of wheat
295 ml (1 ¼ cups) sugar
1 teaspoon vanilla extract
1 tablespoon flour
1 tablespoon baking powder
475 ml (2 cups) milk
Combine hazelnut and cream of wheat.
Sift together flour and baking powder.
Add all dry ingredients together.
While mixing, slowly add milk.
Once thoroughly mixed, dough should be runny and easy to pour into pan.
If using non-stick pan, such as traditional Gugelhupf form, it should be greased with butter and dusted with flour.
Bake at 180°C (350°F) for about 25 minutes.
Once time has elapsed, take out cake and heck with toothpick or kebab stick to see if it is ready. If not, bake short while more. If ready, let cake sit and cool down.
Once fully cooled, carefully remove cake from pan.
To decorate cake, either dust icing sugar over top, or glaze with chocolate or icing.
Credit: Madeleine Hermann, Leipzig, Germany