HAZELNUT BUNDT CAKE

4 eggs, separated
4 tbs of xylitol sweetener
2 cups finely ground hazelnuts
pinch of salt
1 tsp of baking powder
4 tbs oil from roasted hazelnuts

For homemade nutella:
½ cup ground hazelnuts, roasted
1 bar of dark chocolate, 3,5 oz.
1/2 cup milk powder sauteed with 1 tablespoon butter

New Year cannot do without the cake with a hole. A round cake with a hole to symbolizes a closed cycle, full circle, and I hope that it will bring me luck this year. The dough is quite easy to imake. Only hazelnut flour, eggs, sweetener and oil from roasted hazelnuts. The flavor of the cake comes from roasted hazelnut oil. The dough is tender, juicy and soft.  I serve it with homemade nutella. For hazelnut lovers – you will find yourself in hazelnut heaven.
Enjoy!

Lilia, xoxo

Split the eggs. Beat the egg whites until stiff. Put the yolks in a separate bowl. Whip the egg yolks with xylitol sweetener until pale and tripled in volume. To the beaten yolks, add the ground hazelnuts, salt and baking powder. Mix thoroughly, scraping down the the sides of the bowl. Mix in 4 tablespoons of roasted hazelnut oil. Finally, add gently the beaten egg whites in 3 portions. Put the pastry into well buttered Bundt  form and bake in a preheated oven at 350F degrees for about 40-50 minutes.

Serve with a spoonfull of homemade nutella, which you can prepare like that: Put the whole hazelnuts in a baking tray. Roast at 350F degrees for 20-25 minutes or until nuts begin to smell and turn golden. After having removed the nuts from the oven and that nuts have cooled down, rub the nuts between  the hands in the sheets  of paper towel to remove the skins. Transfer the nuts  into food processor and grind finely,  next add the melted  chocolate  and powdered milk sauteed in a tablespoon of butter. Blend until smooth.You can sweeten the nutella with honey.

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