Of which 9.5 g sugars and 3.9 g saturated fat.
No-added-sugar version: 173 kcal and 0 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (hazelnut) · Choline (egg)
Allergens egg, tree nuts
Hazelnut cake
100% hazelnut flour, with egg whites beaten to stiff peaks to keep it light.
Ingredients
- 220 g (8 oz) hazelnut flour
- 95 g (3¼ oz) white or brown sugar — no added sugar: 133 g erythritol
- 1 tsp baking powder (5 g)
- 4 eggs, whites and yolks separated (200 g / 7 oz)
- salt — 1 pinch
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a 20 cm (8 in) pan, lining the bottom with parchment paper.
- In a bowl, mix the hazelnut flour with the sugar.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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