Hazelnut Pound Cake With Fresh Raspberries
"This is a simple, yet elegant dessert, suitable for the summertime when fuss is kept to a minimum."
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 cup hazelnuts
- 1 cup yellow cornmeal
- 1 cup unsalted butter
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1 pint fresh raspberry
directions
- Heat oven to 350 degrees. Butter a 9-inch Bundt or tube pan.
- Toast nuts on baking sheet until fragrant and browned, 15-20 minutes. Rub nuts in kitchen towel to remove as much skin as possible.
- Process nuts and cornmeal in food processor until very finely ground, about 2 minutes.
- Beat butter, sugar, salt, and vanilla in bowl until light and fluffy. Add egg yolks and mix until blended. Mix in nut mixture, then gently stir in flour with rubber spatula.
- Beat egg whites in clean bowl until stiff peaks form (but not too dry). Add 1/3 of the whites to batter and gently fold with spatula to lighten batter. Add remaining egg whites and gently fold until blended. Spoon batter into prepared pan.
- Bake cake until wooden pick inserted into center comes out clean, about 1 hour. Let cool completely on wire rack.
- When ready to serve, invert cake onto platter. Slice and serve with fresh raspberries.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
