posted by cowgirl 11-09-100 7:47 AM
Hazelnut Pound Cake
Batter:
200 g. butter
170 g. sugar
1 tsp.vanilla
one pinch salt
1/4 tsp. cinnamon
4 eggs
120 g. flour
3 tsp. baking powder (might use a little less, German “teaspoons” are smaller)
270 g. ground filberts
Frosting:
100 g. milk chocolate
50 g. semi-sweet chocolate
Cream butter and sugar and spices. Add eggs, one at a time, be sure to beat half a minute after each addition. Mix flour and baking powder, add to creamed mixture, add ground nuts, cream together gently, be sure not to over mix.
Pour in greased pan (they call for a 9 inch Kranzform, I think a bundtform same diameter will work). Bake at 360°F for about 45 minutes. Let baked cake cool in pan for 10 minutes, remove, let cool completely.
Melt milk chocolate and semi-sweet chocolate separate, frost with milk first, then drizzle semi sweet chocolate over to make a pattern. Sorry I couldn’ t convert in cup measures but I’m a little short in time.