1 cup unsalted butter, at room temperature
1/2 cup sugar
1 cup semolina flour
6 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup ground toasted hazelnuts

3 cups water
2 cups sugar
2 thick slices of lemon
Whipped cream and fresh berries (optional)


1. Preheat the oven to 350 degree F. Grease a 9 x 13 inch baking dish. In a large mixing bowl, cream the butter and sugar with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in the semolina flour a little at a time. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour and baking powder. Stir in the hazelnuts. Pour the batter into the pan and smooth the top. Bake until the top is golden brown, about 25-30 minutes.

2. While the cake is baking, make the syrup. Combine the water, sugar and the lemon slices in a medium saucepan and bring to a boil over medium-high heat. Boil for 15 minutes and remove from the heat. Set aside and cool slightly.

3. Remove the cake from the oven and prick the top with a knife in several places. Spoon the syrup over the cake and let cool completely.

4. Cut the cake into diamond-shaped pieces. Serve with whipped cream and berries if desired.

This Stellino cake recipe is easy and feeds a crowd. A lemon flavored sugar syrup is poured over the cake and allowed completely to soak in. This gives the cake added flavor and moister.

Hazelnut Cake
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