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Hazelnut Cake With Spiced Streusel




Source of Recipe


internet


List of Ingredients




Cake:
3/4 cup hazelnuts
1-1/4 cups sifted cake & pastry flour
1-1/4 cups granulated sugar
1 tsp. ground ginger
1/2 tsp. salt
6 eggs, separated
1/4 cup water
1 tbsp. vanilla
2 egg whites
1/2 tsp. cream of tartar

Streusel:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup melted margarine




Recipe



Spread hazelnuts on rimmed baking sheet; toast in 350ºF (180ºC) oven for 8 to 10 minutes or until golden. Let cool.

Finely chop 1/4 cup (50ml); set aside. Transfer remaining nuts to food processor; chop until fine.

Transfer to large bowl. Add flour, 3/4 cup (175ml) of the sugar, ginger and salt; beat in egg yolks, water and vanilla just until combined.

In separate bowl, beat the 8 egg whites with cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp. (25ml) at a time, until stiff glossy peaks form.

Fold one-third into yolk mixture; fold in remaining whites in 2 additions. Pour into ungreased 10" tube pan; run spatula through batter to break any bubbles. Bake in centre of 350ºF (180ºC) oven for 18 minutes.

Streusel:
Meanwhile, in small bowl, combine reserved hazelnuts, flour, granulated and brown sugars, ginger, cinnamon and nutmeg; drizzle with margarine, tossing until crumbly. Sprinkle over cake. Bake for 20 to 25 minutes or until cake springs back when lightly pressed.

Invert onto attached legs of pan or suspend over neck of bottle; let cool. Run knife around edges and unmould.