Gateau Creusois
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Nonstick spray or vegetable oil
- ¼cup all-purpose flour, plus more for flouring pan
- ½cup confectioners’ sugar, plus more as needed
- Pinch of salt
- ⅓cup finely ground hazelnuts
- 3large egg whites
- 3tablespoons butter, melted and cooled
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 350 degrees. Spray or oil an 8-inch cake pan, and dust with flour. In a medium bowl, sift together ¼ cup flour, ½ cup confectioners’ sugar and salt. Add ground hazelnuts and mix well.
- Step 2
Using a mixer, whisk the egg whites just until they form stiff peaks; do not overbeat. Pour the sifted mixture evenly over the egg whites. Using a rubber spatula, gently fold together once or twice. Add the butter, and continue to fold just until blended. Scrape into the cake pan and smooth the surface.
- Step 3
Bake until light golden and a tester inserted into the center of the cake comes out dry, 18 to 20 minutes. Remove from heat and cool for 10 minutes, then transfer cake from pan to a rack to finish cooling. To serve, sift confectioners’ sugar over the top of the cooled cake, and cut into slices.
Private Notes
Comments
Not too sweet, just lovely and simple as can be for a last-minute dessert. Go ahead and sub almond meal if you've got it handy. In that case, maybe stir in some lemon zest. I made it with ground hazelnuts and followed the recipe exactly. Thought I knew better and was going to bake for 24 minutes, but whaddaya know, it was ready at 19 minutes as promised! Served with fresh raspberries and a little whipped cream on the side. Sam Sifton, you should put this one in the newsletter!
Not too sweet, just lovely and simple as can be for a last-minute dessert. Go ahead and sub almond meal if you've got it handy. In that case, maybe stir in some lemon zest. I made it with ground hazelnuts and followed the recipe exactly. Thought I knew better and was going to bake for 24 minutes, but whaddaya know, it was ready at 19 minutes as promised! Served with fresh raspberries and a little whipped cream on the side. Sam Sifton, you should put this one in the newsletter!
Advertisement