Photos by G. Giustolisi
A recipe that has the unmistakable scent of cinnamon, filled with hazelnut cream. Soft and delicious, this cake is ideal as a dessert or for a very energetic breakfast.
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Aromatic Cinnamon Cakes with Hazelnut Cream Filling
- Total Time: 40 minutes
- Yield: 6
Description
A recipe that has the unmistakable scent of cinnamon, filled with hazelnut cream. Soft and delicious, this cake is ideal an ideal dessert.
Ingredients
- 2 organic eggs
- a pinch of salt
- 100 g (3 1/2 oz-1/2 cup) raw sugar
- 100 g (3 1/2 oz-1/2 cup) brown rice flour
- 3 tsp organic baking powder
- 100 g (3 1/2 oz-1/2 cup) toasted and chopped hazelnuts
- 60 g (2oz) breadcrumbs
- 1/2 tsp cinnamon
- 125 ml (4 fl oz- 1/2 cup) milk
- 5 tbsp (75 ml) extra virgin olive oil (or 8 tbsp (120 ml) cold pressed sunflower oil)
- Cocoa and hazelnut cream spread to taste (palm oil free)
Instructions
- Beat the egg yolks with the sugar. Add the flour, baking powder, hazelnuts, breadcrumbs and cinnamon.
- Add the egg whites with a pinch of salt, milk, oil and mix, kneading the dough from bottom to top to prevent it from coming loose.
- Pour the dough into small molds, greased and floured.
- Bake at 180° C (350°F/gas 4) for 25 minutes.
- Once cooled, cut the cake in two parts and fill with hazelnuts and cocoa cream spread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cake
- Calories: 310
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Frequently Asked Questions
Why does this recipe use brown rice flour and breadcrumbs instead of regular wheat flour?
I use 100 g brown rice flour plus 60 g breadcrumbs in place of all-purpose flour, making these cakes naturally gluten-light and giving them a denser, slightly nutty crumb that complements the chopped hazelnuts. The combination produces the “soft and delicious” texture I love about them.
Why add the egg whites and fold the batter from bottom to top?
Mix in the egg whites with a pinch of salt and fold from bottom to top specifically to prevent the batter from deflating. Keeping air in the whites helps the cakes stay soft rather than dense.
Can I use sunflower oil instead of olive oil?
Yes — I offer both options: 5 tbsp (75 ml) extra virgin olive oil or 8 tbsp (120 ml) cold-pressed sunflower oil. Note the volume difference: sunflower oil is used in a larger quantity to achieve the same moisture level.
