Before the pandemic hit, we used to socialize with friends frequently. Sometimes we would eat in a restaurant but more often, we would gather at one couple’s home and all contribute to the meal. When the pandemic hit, all of our socializing stopped. Cold. No more gathering with friends, no more travel (for pleasure or work). No more family get togethers for milestone events or holidays. As everyone can attest to, it has been a long, hard road since this all came down.
But the light at the end of the tunnel is here. Gathering and travel restrictions are coming to an end. Things will probably not quite go back to pre-pandemic times, but more normalcy is just ahead of us. And it is a relief.
One of the last desserts I made for a dinner together with our friends was this cake. It is only fitting to celebrate the return of our social lives with this same dessert!
Hazelnut Rum Cake
Hazelnut Rum Cake (adapted from foodandwine.com) Total Time Required: 1 hour, Active Time: 25 minutes, Makes: one 9-inch cake, Serves: 8-12
Ingredients:
- 1-1/3 cups (6 ounces) hazelnuts
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1-1/2 sticks (6 ounces) unsalted butter, softened
- 2/3 cup granulated sugar
- 4 large eggs, lightly beaten
- 1/2 cup dark rum
- 2 large egg whites
- confectioners’ sugar, for dusting
Instructions:
Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan. Toast the hazelnuts on a rimmed baking sheet, for about 10 minutes, or until lightly browned, stirring occasionally. Let the hazelnuts cool slightly, then transfer the hazelnuts to a food processor and finely chop.
Toast the hazelnuts.
In a small bowl, sift the flour together with the baking powder and salt. In the large bowl of a stand mixer, beat the butter with the granulated sugar until the mixture is fluffy.
Beat the butter and sugar together.
Beat in the eggs, 1 at a time, until they are incorporated.
Add the eggs, one at a time.
Using a rubber spatula, fold in the flour mixture in 3 batches, alternating with the rum and the hazelnuts.
Alternate the flour mixture . . .
. . . with the hazelnuts and rum.
In another bowl, beat the egg whites until they are stiff.
Beat the egg whites to stiff peaks.
Beat one-third of the egg whites into the batter, then gently fold in the remaining whites.
Fold the egg whites into the batter.
Scrape the batter into the prepared pan and bake it for about 35 minutes, or until the cake springs back when lightly pressed.
Transfer the batter to the prepared pan.
Ready for the oven!
Transfer the cake to a wire rack and let it cool in the pan for 15 minutes.
Let the cake cool in the pan before turning it out.
Turn the cake out onto the rack and cover it loosely with a kitchen towel until it has cooled to room temperature.
Turn the cake out to cool.
Turn the cake right side up and dust the top with confectioners’ sugar.
Dust the cake with confectioners’ sugar.
Cut it into wedges to serve.
Time to celebrate!
Life can begin again! ~Linda
Hazelnut Rum Cake (adapted from foodandwine.com) Total Time Required: 1 hour, Active Time: 25 minutes, Makes: one 9-inch cake, Serves: 8-12
Ingredients:
- 1-1/3 cups (6 ounces) hazelnuts
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1-1/2 sticks (6 ounces) unsalted butter, softened
- 2/3 cup granulated sugar
- 4 large eggs, lightly beaten
- 1/2 cup dark rum
- 2 large egg whites
- confectioners’ sugar, for dusting
Instructions:
Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan. Toast the hazelnuts on a rimmed baking sheet, for about 10 minutes, or until lightly browned, stirring occasionally. Let the hazelnuts cool slightly, then transfer the hazelnuts to a food processor and finely chop.
In a small bowl, sift the flour together with the baking powder and salt. In the large bowl of a stand mixer, beat the butter with the granulated sugar until the mixture is fluffy.
Beat in the eggs, 1 at a time, until they are incorporated. Using a rubber spatula, fold in the flour mixture in 3 batches, alternating with the rum and the hazelnuts.
In another bowl, beat the egg whites until they are stiff. Beat one-third of the egg whites into the batter, then gently fold in the remaining whites. Scrape the batter into the prepared pan and bake it for about 35 minutes, or until the cake springs back when lightly pressed. Transfer the cake to a wire rack and let it cool in the pan for 15 minutes. Turn the cake out onto the rack and cover it loosely with a kitchen towel until it has cooled to room temperature. Turn the cake right side up and dust the top with confectioners’ sugar. Cut it into wedges to serve.