HAIRLESS NUTS RECIPES

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HUNGARIAN FLOURLESS HAZELNUT CAKE RECIPE | ALLRECIPES



Hungarian Flourless Hazelnut Cake Recipe | Allrecipes image

This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.

Provided by LAURANERIC

Categories     World Cuisine    European    Eastern European    Hungarian

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch 3-layer cake

Number Of Ingredients 7

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
? cup white sugar
6 egg whites
1 pint heavy whipping cream
? cup chopped hazelnuts, for garnish

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
  • In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
  • In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
  • Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
  • When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Nutrition Facts : Calories 398.8 calories, CarbohydrateContent 17.1 g, CholesterolContent 156.8 mg, FatContent 35 g, FiberContent 2.9 g, ProteinContent 8.4 g, SaturatedFatContent 11.3 g, SodiumContent 128 mg, SugarContent 11.9 g

SHAVED ZUCCHINI SALAD WITH MACADAMIA NUTS RECIPE | BON APPÉTIT



Shaved Zucchini Salad with Macadamia Nuts Recipe | Bon Appétit image

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Provided by Three Blue Ducks, Sydney, Australia

Yield 6 Servings

Number Of Ingredients 12

1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1½ pounds mixed zucchini and summer squash, thinly sliced
2 cups baby sorrel leaves or other small greens
3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
½ ounce Parmesan, finely grated
? cup unsalted, roasted macadamia nuts, coarsely chopped

Steps:

  • Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.

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