STRAWBERRY HAZELNUT CAKE
Make and share this Strawberry Hazelnut Cake recipe from Food.com.
Provided by Annetty
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees.
- Grease a deep 20cm round cake tin, line bse with baking paper.
- Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
- Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
- Turn onto wire rack to cool.
- Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
- Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
- Dust top of cake with icing sugar on completion.
Nutrition Facts : Calories 118.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 36.5, Carbohydrate 15.7, Fiber 1.1, Sugar 9.7, Protein 4.4
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