Camembert and hazelnut cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake Batter
  • All-purpose flour : 1/2 cups cups
  • Baking powder : 1/2 teaspoons teaspoons
  • Salt : 1/2 teaspoon teaspoon
  • Unsalted butter (softened) : 1/2 cup cup
  • Granulated sugar : 1 cup
  • Eggs : 2
  • Vanilla extract : 1 teaspoon
  • Milk : 1/2 cup cup
  • Camembert cheese (rind removed and cut into small cubes) : 8 ounces
  • Hazelnuts (toasted and chopped) : 1/2 cup cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
• Gently fold in the cubed Camembert cheese and chopped hazelnuts.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Tips

• Make sure to remove the rind from the Camembert cheese before cutting it into cubes.
• Toasting the hazelnuts before chopping them enhances their flavor.

Information

• This Camembert and Hazelnut Cake is a savory-sweet combination that is perfect for brunch or as a unique dessert.
• The melted Camembert cheese adds a creamy and rich flavor to the cake, while the toasted hazelnuts provide a crunchy texture.