Hazelnut Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and granulated sugar until pale and thick, about 5 minutes. This will incorporate air into the mixture, helping the cake rise.
4. Gradually add the melted butter and vanilla extract to the egg mixture, mixing until combined.
5. Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until combined, being careful not to overmix.
6. Stir in the milk until the batter is smooth. Pour the batter into the prepared cake pan.
7. Sprinkle chopped hazelnuts over the top of the batter.
8. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
9. For the frosting, whip the heavy cream in a medium bowl until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
10. Once the cake is completely cooled, spread the whipped cream frosting evenly over the top. Optionally, sprinkle extra chopped hazelnuts for decoration.
11. Tip: Ensure the cake is fully cooled before frosting to prevent the cream from melting.
12. Tip: Use a serrated knife to slice the cake for a cleaner cut.