Rhubarb is a great addition to this hazelnut cake as it cuts through the richness and adds balance. If rhubarb alone is too intense, you can combine it with strawberries or apples.
For the recipe:
- 100 grams ground hazelnuts
- 310 grams confectionary sugar
- 180 grams AP flour
- 200 grams brown butter
- 8 grams honey
- 332 grams egg whites (about 10 egg whites)
- 6 grams baking powder
- A few stacks of rhubarb
- Sugar and brown butter to taste
In a mixer fitted with whisk attachment, mix the egg whites until frothy.
In the meantime, sift together all dry ingredients.
Combine the dry ingredients with the frothy egg whites.
Lastly, slowly pour in the cooled brown butter and honey as you mix to combine. (note: how to make brown butter)
Refrigerate the batter for at least one hour or overnight.
Wash the rhubarb and trim the ends, then add desired amount sugar and just enough brown butter to coat the stalks. You can always sprinkle more sugar on top when the cake is done baking.
Butter your loaf pan and place the rhubarb stalks lengthwise at the bottom of the pan. Pour the batter on top and bake at 350 F for around 40 minutes, rotating once during baking time.
Untold when the cake has cooled slightly.