Cake full of apples and hazelnuts

Dear friends, good Monday!

Have you spent a good weekend? Have you celebrated Women’s Day?

To start the week a nice dessert, I recommend this cake!

A great combination, apples and hazelnuts, Here the recipe, Cake full of apples and hazelnuts:

Cake full of apples and hazelnuts
Tempo totale
Apple pie and hazelnuts that buys a rustic flavor given by wholemeal flour
Ricetta: Dessert
Cucina: Italian
  • 200g wholemeal flour
  • 3 apples
  • 125 g of sugar
  • 110 g hazelnuts
  • 150 g of butter
  • 1 package yeast
  • 200 ml of fresh milk
  1. Beat the eggs with 100 g of sugar.
  2. In a separate bowl soften the butter and whisk with the other 25 g of sugar to form a paste.
  3. Combine the butter cream with the eggs with the sugar and beat the mixture with an electric mixer.
  4. After that, add the sifted flour with baking powder previously.
  5. Mix well, add milk, hazelnuts, toasted and finely ground and mount one last time with whips.
  6. Line a cake from about 24 cm in diameter, put in the mixture.
  7. Now cut the apples into slices and put them in long thin rays in the cake.
  8. Bake at 180 degrees for about 40-45 minutes.
  9. Do the test stick for cooking





Note: You can also use the flour type 00, in this case, the cooking will be less long, always do the test stick.

Good week !!!

Chicce of potato cream beetroot, cheese and hazelnuts

Today to start the week, a nice first colored plate that smells of spring.

The flavor of taleggio dampens the sweet beet, all flavored with a touch of hazelnut.

Great recipe for  kids, gnocchi with cream cheese and beet hazelnut:

Chicce potato cream beetroot, cheese and hazelnuts
Tempo totale
Goodies potato cream flavored with beet and taleggio cheese enhanced by a touch of hazelnut
Serves: 4
  • 600 g of goodies potato
  • 180 g of beet
  • 80 g taleggio
  • 30 g of pecorino romano
  • a little milk
  • 15 g of butter
  • 20 g of finely chopped hazelnuts
  • extra virgin olive oil
  • salt
  • parsley
  1. Peel and finely slice the beetroot.
  2. In a saute pan with a little 'oil the beets for about thirty minutes, adding a little' of water during cooking, salt and sprinkle with parsley.
  3. After getting a cream blend the vegetables.
  4. Keep aside.
  5. In a saucepan put the butter, cheese cut into pieces and melt, stirring constantly with the help of a drop of milk.
  6. Add the pureed beetroot and pecorino.
  7. Meanwhile cook the goodies potatoes in salted water, drain them and season with the sauce got!


Good week!!