Ingredients
Scale
- 2 cups all purpose flour
- 2 cups potato starch
- 1 sachet Italian baking powder with vanilla (I would suggest Bertolini brand)
- 1.5 cups granulated sugar
- 6 eggs (separated)
- 1 cup canola oil
- 1 cup water
- 1 large organic lemon (juice and grated rind)
- 1/2 cup hazelnuts (coarsely chopped)
- powdered sugar (for dusting)
Instructions
- Preheat oven at 350 F degrees.
- Grease a 10 inch bundt cake pan with baking spray or butter and flour.
- In a large bowl, sift the flour, the potato starch, the baking powder and set aside.
- With a hand or stand mixer cream the egg yolks and sugar until pale yellow and creamy.
- Add half of the flour mixture, then one cup of canola oil and beat until incorporated.
- Add the rest of the flour mixture, one cup of water, lemon juice, lemon zest and beat until well incorporated.
- Whip the eggs whites at stiff peaks.
- Fold gently the whipped egg whites into the cake batter.
- Pour into the cake pan.
- Sprinkle with chopped hazelnuts.
- Bake for 50 minutes or until a toothpick comes out clean.
- Allow to cool completely in its pan, then sprinkle whit powdered sugar.
- Category: Dolci