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French Hazelnut Cake (Creusois)

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This French hazelnut cake, also called "Creusois", is a specialty prepared with ground hazelnuts and egg whites.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Cakes
  • Cuisine: French

This French hazelnut cake, also called “Creusois”, is a specialty originated from the Limousin region, prepared with ground hazelnuts and egg whites. It has a unique rustic, nutty flavor and remains light and fluffy at the same time.

Ingredients

Scale
  • 1 cup (120g) hazelnut meal/flour*
  • ⅔ cup (80g) all-purpose flour
  • ¾ cup (150g) sugar
  • ½ cup (120g) unsalted butter, melted
  • 5 egg whites**, beaten to stiff peaks

Instructions

  1. Preheat the oven to 320°F (160°C) and line an 8 or 9-inch (20-23 cm) non-stick springform cake pan, ideally with removable bottom, with parchment paper. Set aside.
  2. Mix together the hazelnut meal, all-purpose flour and sugar in a large mixing bowl. Add the melted butter and stir until combined.
  3. In a separate medium bowl, beat egg whites until stiff peaks form. Add one or two Tablespoons to the hazelnut mixture, then gently fold in the remaining egg whites in two or three additions.
  4. Transfer to the prepared cake pan, and bake for 20-25 minutes, or until slightly golden on top and baked through.
  5. Let the cake cool down for 5 minutes in the pan, then transfer to a cooling rack and let cool completely at room temperature.

Notes

* You can use hazelnut meal (also called hazelnut flour) or make your very own one, by simply pulsing raw and toasted whole hazelnuts in a food processor until finely ground. It’s ok if there is still some texture to it.

** Use the remaining egg yolks to make Chocolate Pots de Crème, that will pair very well with this hazelnut cake.

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