These delightful almond cakes are soft, moist, and bursting with nutty flavor. Topped with a rich layer of Nutella® Hazelnut Spread, they make the perfect treat for any occasion.
COOKBOOK / 2041
Start by mixing the confectioners' sugar, almond flour, and sifted all-purpose flour together in a bowl. Then, stir in the egg whites and melted butter until everything is nicely combined. Pop the batter into the fridge for about an hour to chill.
When you’re ready, preheat your oven to 350°F. Lightly grease and flour a mini muffin pan, then spoon the batter evenly into about 24 cups. Bake them on the middle rack for around 12 minutes. Once they’re done, let the cakes cool in the pan for 10 minutes before taking them out.
Use a toothpick to poke a small hole in the center of each cake. Fill a piping bag with Nutella and carefully spoon about half a teaspoon into each hole. For a finishing touch, spread a little more Nutella on top and dust with some extra confectioners’ sugar. Enjoy!
- Make sure your ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep the cakes light and fluffy.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
These small cakes combine the nutty flavor of almonds with the rich, creamy sweetness of Nutella®. They are perfect for a quick treat or a special occasion. Their soft texture and delicious filling make them a favorite for both kids and adults.
Serve warm with a dusting of powdered sugar or a drizzle of extra Nutella® on top. These cakes go well with a cup of coffee or tea. You can also add fresh berries for a fruity contrast.
Store the cakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week. Reheat gently before serving to enjoy the best texture and flavor.
