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Recipe · Limousin
Gâteau creusois aux noisettes
Creuse hazelnut cake
⏱ 45 minServes 6Easy390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
125 g (4 oz)ground hazelnuts
100 g (3½ oz)all-purpose flour
150 g (5 oz)superfine sugar
4egg whites
120 g (4 oz)salted butter, melted- 30 g (1 oz)whole hazelnuts, roughly chopped
- 125 g (4 oz) ground hazelnuts
- 100 g (3½ oz) all-purpose flour
- 150 g (5 oz) superfine sugar
- 4 egg whites
- 120 g (4 oz) salted butter, melted
- 30 g (1 oz) whole hazelnuts, roughly chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) and line the cake pan with a disk of buttered parchment.
- Toast the ground hazelnuts in a dry skillet for 3 minutes, stirring constantly, until fragrant.
- Beat the egg whites to soft peaks.
- Mix the toasted hazelnuts, flour and sugar, then gently fold in the whites with a spatula.
- Drizzle in the cooled melted butter, folding gently. Pour into the pan and scatter with the chopped hazelnuts.
- Bake for 30 minutes at 180°C (350°F) until golden and cracked on top; a knife should come out barely moist.
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