Tuesdays with Dorie: Baking with Julia - 92nd installment. The recipe is Hazelnut Baby Loaves.
Thank goodness for simple recipes - a nice interlude between complicated ones. This cake is delicious, and I will definitely add it to the roster. I was lucky to have a family gathering that coincided with my baking time, since it makes 8 large servings.
The cake is kind of reminded me of a pound cake, but lighter. Butter and sugar beaten until fluffy, and then you alternately fold in the dry ingredients (flour, baking powder, salt, and ground hazelnuts) with the wet ingredients (creme fraiche, almond extract).
Looks a little messy when in progress, but it does come together.
The recipe calls for mini loaf pans (4.25" by 2.5"), which I don't own, so I used some small square ceramic pans, plus muffin tins for the rest of the batter. The muffin shapes weren't as attractive as the little squares, but gave a good portion size.
I think the portion size called for by the recipe might be a bit large - these squares are smaller than the mini loaf pans would be, and with the cream topping, it was plenty for one person. I'd like to try making it in a larger pan, so the serving sizes could be variable.
You serve the cakes topped with a conbination of whipped cream and mascarpone cheese (mmmmm). The cake would be very nice topped with fruit as well.