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Mushroom Hazelnut Cake

Mushroom Hazelnut Cake

Discover the savory delight of Mushroom Hazelnut Cake, a game-changing recipe packed with earthy flavors and nutty crunch. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g fresh mushrooms
  • 100 g hazelnuts
  • 3 eggs
  • 150 g flour
  • 100 ml milk
  • 1 sachet baking powder
  • 50 ml olive oil
  • q.s. Salt and pepper to taste

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Non-stick Loaf Pan
  • Skillet

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Sauté the thinly sliced mushrooms in a skillet with a splash of olive oil until golden brown. Set aside to cool.
  3. In a large mixing bowl, whisk together the eggs, olive oil, and milk until smooth and slightly frothy.
  4. Add flour and baking powder to the wet ingredients and stir gently until just combined.
  5. Fold in the cooled mushrooms and roughly chopped hazelnuts; season with salt and pepper to taste.
  6. Pour the batter into a greased loaf pan and smooth the top; bake for 40-45 minutes until a knife inserted in the center comes out clean.

Nutrition

Calories: 205kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 120IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers wrapped tightly or in an airtight container in the fridge for up to 3 days, or freeze individually for longer storage. This cake tastes even better the next day as the flavors meld together—perfect for make-ahead servings!
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