This is one of the first recipes I ever developed as a pastry chef. I always loved the hazelnut and almond cakes originating in Austria, Hungary, France and the Piedmont. Intensely flavored and almost sandy in texture, they were great with a cup of espresso. However, I wanted to make a tender, richer version so I turned to my old friend butter - and lots of it! This gluten free hazelnut cake is thin, dense, moist and delicious. It is a perennial Fall favorite. You can dress it up with a little powdered sugar or spread a thin layer of chocolate ganache on top. Both are a simple yet decadent dessert.
Preheat oven to 350 degrees and prepare jelly roll pan.
Beat the butter and sugar on medium high until very light and fluffy.
While the butter and sugar are creaming, thoroughly blend the Cheatin' Wheat Gluten Free Flour, salt, hazelnut flour and xanthan gum. Set aside.
Once the butter and sugar are creamed, turn the mixer to low and add the eggs one at a time. Scrape well between additions.
Add the dry ingredients to the egg.sugar mixture and mix on low to combine. Scrape. Turn the mixer to medium high and paddle for 4 minutes.
Spread the batter into prepared pan and bake 20-30 minutes or until the top springs back lightly when touched and is a nice golden color. This cake will not rise much while baking.
This cake is best when baked in thin sheets. Do not try to bake this as cupcakes. If you want to use round cake pans, fill them about 1/3 full so you get nice, thin layers.