Nutrition Information (per serving)
½ cup whole-wheat pastry flour
¼ cup all-purpose flour
½ tsp aluminum-free baking powder
½ tsp sea salt
½ cup hazelnuts
2 Tbsp 2% milk
2 Tbsp canola oil
1 tsp pure almond extract
4 lg eggs
¾ cup cane sugar
⅓ cup raspberry preserves
1 Tbsp powdered sugar
Fresh raspberries for decoration (optional)
- Preheat oven to 325F. Lightly coat two 9-inch round cake pans with canola oil spray and lightly dust with flour.
- In a small bowl, whisk together flours, baking powder and salt. Set aside.
- Grind hazelnuts in a food processor until finely ground. Add milk, oil and almond extract and pulse to combine.
- Separate egg whites into a medium bowl and egg yolks into a large bowl. Beat egg whites with electric mixer on high speed until soft peaks form. Beat in ¼ cup of ¼sugar in a slow, steady stream. Continue beating until stiff peaks form.
- Beat egg yolks and the remaining ½ cup sugar until pale yellow and doubled in size.
- Gently stir the hazelnut mixture into the egg yolk mixture. Slowly add flour mixture and gently stir until mixed. Stir 1 cup of egg whites into the batter until combined. Gently fold remaining whites into the batter using long strokes until no white streaks remain.
- Divide the batter between the two prepared cake pans. Bake 18 to 20 minutes, or until lightly browned and center of the cake is done. Cool on a wire rack about 10 to 15 minutes. Remove from pan and place back on wire rack to cool completely.
- Place cake topside down on a plate. Spread raspberry preserves over top. Cover with second layer of cake, topside down. Sift powdered sugar over top. Decorate with raspberries if desired.