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. 
Aromatic Cinnamon Cakes with Hazelnut Cream Filling
- Total Time: 40 minutes
- Yield: 6 1x
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?
The recipe uses 100 g brown rice flour plus 60 g breadcrumbs in place of all-purpose flour, making it naturally gluten-light and giving the cakes a denser, slightly nutty crumb that complements the chopped hazelnuts. The combination produces the “soft and delicious” texture the author describes.
Why add the egg whites and fold the batter from bottom to top?
The recipe instructs you to 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 — the recipe explicitly offers 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.
