Passover Hazelnut Loaf Cake
This Passover hazelnut loaf cake is kosher for Passover and tastes like Nutella without the chocolate!
Ingredients
- 5 eggs, separated
- ½ lb shelled blanched hazelnuts
- 1 scant cup white granulated sugar
Ingredients for 6 servings (675 g) · the original recipe
Method
- 1
Preheat the oven to 350 °F (180 °C).
Oven - 2
Grind the hazelnuts to in a food processor until fine. You should have about 3½ cups.
Food processor - 3
Whip sugar and egg yolks until light yellow.
- 4
Whip the whites until soft peaks form.
- 5
Fold the ground nuts and the egg whites into the egg yolk mixture.
- 6
Pour into a shallow wide-brimmed oven-safe dish.
Oven - 7
Bake for 30 minutes until the surface is golden brown.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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