Ingredientes

Dosis para 8 personas
230 g de harina
2 huevos
100 ml de aceite de girasol o de maíz
0,5 g de vainillina
16 g de levadura en polvo
100 g de azúcar de caña
50 ml de leche de vaca o vegetal
60 g de nata para untar de avellanas
100 g de avellanas de las cuales 60 g picadas y 40 g entero

1-In a bowl combine the eggs and brown sugar. Mix well with the help of a whisk or fork.

2-Add the seed oil, the milk and continue mixing. We also add vanillin, we can use the aroma we prefer, even rum or lemon.

3-We add the flour, a little at a time, and mix until we obtain a dense and homogeneous mixture.

4-For this dessert it is important to obtain a smooth and not too liquid dough, this way the filling will remain in the middle and will not sink.

5-Finally, add the sachet of baking powder and mix. Let’s put our dough aside and prepare the filling.

LET’S PREPARE THE FILLING

1-In a bowl combine the hazelnut cream, the chopped hazelnuts and mix well.

2-Oil and flour a plumcake mold and pour half of our mixture into it.

3-We combine our filling in the middle, trying to position it in the central part without touching the edges.

4-Gently cover with the remaining dough.

5-Decorate the surface with whole and chopped hazelnuts. We bake our plumcake for 35-40 minutes at 180°C in a ventilated oven, or at 190°C in a static oven.

6-Let it cool completely before removing it from the mold.