Best Norwegian Hazelnut Cake Recipes

NORWEGIAN HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan.
• Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
• Melt margarine or butter in a small saucepan over low heat, cool.
• In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.
• To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!

NORWEGIAN HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease the bottom of one 10 inch springform pan.
• Reserve 8 whole nuts for garnish.
• Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
• Melt margarine or butter in a small saucepan over low heat, cool.
• In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes).
• Add flour, baking powder, salt, and ground nuts, mix well.
• Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick).
• Spread batter into prepared pan.
• Bake at 350 degrees F.
• for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes then remove sides of pan.
• Remove pan bottom and invert onto a serving plate.
• Cover with a cloth towel and cool for another 30 minutes before glazing.
• To Make Glaze: In a medium saucepan bring whipping cream just to a boil, take off heat and stir in the semi-sweet chocolate chips (or milk chocolate) until melted and smooth.
• Stir in 1/2 teaspoon vanilla extract.
• Spread glaze over top of cooled cake, allowing it to run down the sides.
• Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts.
• Enjoy!

NORWEGIAN HAZELNUT CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease bottom only of a 10-inch springform pan.
• Reserve 8 whole hazelnuts for garnish.
• With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
• Reserve 1 Tablespoon ground hazelnuts for garnish.
• Melt butter; set aside to cool.
• In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
• Lightly spoon flour into measuring cup; level off.
• Add flour, baking powder, and ground hazelnuts; mix well.
• Continue beating, adding cooled, melted butter gradually until well blended.
• (Mixture will be quite thick).
• Spread batter in prepared pan.
• Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove sides of pan.
• Run long knife under cake to loosen from pan bottom; invert onto serving plate.
• Allow to cool about 30 minutes, covered with light cloth towel.
• To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
• Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
• Spread glaze over top of cake, allowing some to drizzle down the sides.
• Sprinkle reserved ground hazelnuts around the top edge of the cake.
• Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
• Store in a tightly closed cake container as this cake will dry out.
• I have also frozen it successfully.