Canyon Ranch Blog

Hazelnut Short Cake with Berry Sauce

Nutrition Information (per serving)

1 g
109 mg
21 g
5 g
4 g
49 mg

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 Frangelica liquer
4 lg eggs
¾ cup cane sugar
3 cups Berry Sauce

  1. Preheat oven to 325F. Lightly coat a 12-cup muffin pan with canola oil spray and lightly dust with flour.
  2. In a small bowl, whisk together flours, baking powder and salt. Set aside.
  3. Grind hazelnuts in a food processor until finely ground. Add milk, oil and Frangelica and pulse to combine.
  4. Crack eggs and 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. Continue on high speed adding in ¼ cup of sugar in a slow, steady stream. Beat until stiff peaks form.
  5. Beat egg yolks and the remaining ½ cup of sugar until mixture is pale yellow and doubled in size.
  6. 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 the remaining whites into the batter using long strokes until no white streaks remain.
  7. Evenly divide the batter among the 12 muffin cups. Bake 18 to 20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack about 10 to 15 minutes.
  8. Serve each cake topped with ¼ cup berry sauce.
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