Passover Hazelnut Loaf Cake
This hazelnut loaf cake needs only three ingredients and no flour, which makes it suitable for Passover. Ground blanched hazelnuts give the crumb a rich, toasted flavor that the contributor compares to Nutella without the chocolate. Whipped egg whites do all the lifting, so the technique is simple: beat, fold, bake. Because the batter is so plain, the quality of the nuts matters most.
Instructions
Heat the oven to 350 °F (180 °C).
Grind the hazelnuts in a food processor until they are fine. You should end up with about 3½ cups of ground nuts.
Whip the sugar and egg yolks together until the mixture turns light yellow.
In a separate clean bowl, whip the egg whites until they hold soft peaks.
Fold the ground hazelnuts and the whipped whites into the yolk mixture, taking care to keep as much air in the batter as you can.
Pour the batter into a shallow, wide oven-safe dish.
Bake for 30 minutes, until the surface is golden brown.
Make it personal.
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