For Fall Picnics, Make a Special Hazelnut Cake
This cake is elegant yet homey — perfect for a small (safe) celebration as temperatures drop to denim-jacket levels
Depending upon where you live, right now the air might be getting a bit cooler. It might seem like time to get cozy again, with the oven on, to roast some vegetables or bake a cake. For those who are indeed feeling a chill in the air, now’s the perfect occasion for a hazelnut cake. I first made this when I found some hazelnut meal on sale, because it can be quite pricey, but it is a versatile, flavorful, and worthwhile ingredient to have around, and it keeps well in the freezer.
Here, I amplify the cake’s inherent nuttiness with further nuttiness from almond buttercream. This flavor combination was inspired by my time working at Starbucks, where when someone wanted “French vanilla,” we would put squirts of hazelnut and almond syrup in their latte. The cinnamon and nutmeg are optional in the cake, but they can add an extra layer of warmth. I like to balance that warmth with a garnish of berries and lemon zest, which cut through the richness with a slight burst of acidity. If you’re not in the mood to make a full buttercream, though, I also recommend decorating this with a light coconut whipped cream.
