By Theo Yates turned five Saturday December 28. The small birthday party was at the Yates house Saturday afternoon. Brayden is one hundred and sixty-nine weeks old. Eden is twenty-seven weeks old. The hazelnut cake squares were the small contribution to Theo’s small concentric-circles dessert table.
The hazelnut cake squares are a small dense cake-bar — a hazelnut-flour-and-all-purpose-flour batter, sweetened with brown sugar, finished with a small chocolate-ganache and chopped hazelnuts on top. Stephanie had specifically requested the small concentric-circles motif (Theo’s small five-year-old organizational-aesthetic continues). The bars were cut into small concentric-circles via a small round-cookie-cutter.
The technique on hazelnut-flour-baked-goods is the moisture-balance. Hazelnut flour is more oily than wheat flour. The fix is using slightly less butter than a standard cake recipe would call for.
Saturday morning I made the bars. Theo approved. The party-kids ate them.
Brayden has been the small enthusiastic-helper at the kitchen-counter on Sunday afternoons. He hands me ingredients. He stirs the small mixing bowl. He watches the small kitchen-process with the small intent-attention of the small kid-who-might-become-a-cook-someday. The small hereditary-pattern is in the small early-signs.
Eden has been the small attentive-baby-toddler. She watches her big-brother. She mimics the small ages-three-up-to-his behavior. The small younger-sibling shape is appearing in the small everyday-rhythm.
Hazelnut Cake Squares
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 16
Ingredients
- 1 cup hazelnuts, toasted and finely ground
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons heavy cream
- 2 tablespoons chopped toasted hazelnuts (for garnish)
Instructions
- Preheat and prep. Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the long sides.
- Mix dry ingredients. In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix to combine.
- Combine wet and dry. Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined — do not overmix.
- Bake. Spread batter evenly into the prepared pan. Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean and the top is golden. Cool completely in the pan on a wire rack.
- Make the cream cheese frosting. Beat cream cheese, softened butter, and vanilla together until smooth. Gradually add powdered sugar, mixing on low. Add heavy cream one tablespoon at a time until the frosting is spreadable and creamy.
- Frost and cut. Spread frosting evenly over the cooled cake. Scatter chopped toasted hazelnuts over the top. Lift cake out using parchment overhang, place on a cutting board, and cut into 16 squares.
Nutrition (per serving)
Calories: 310 | Protein: 4g | Fat: 16g | Carbs: 39g | Fiber: 1g | Sodium: 115mg