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Cake yogurt and nocciole | Homemade pie


Do you feel the adrenaline too? That fizzing all over your body?
No, I'm not talking about the sensation that can give yogurt and hazelnut cake of today but of the emotions that this “real” phase 2 releases. From today the restart begins for me, I begin to work on a new project, others have appeared and who knows if they will be completed, still others have finished perhaps because they were already finished before the forced stop.
I learned a lot from quarantine and above all I had time to listen to myself. Understanding which things are suitable for me, which are not, understanding which compromise kills in the end even if you are committed. I had time to delve deeper into some topics and meet (even if only virtually) people capable of inspiring me and bringing out the good in me.
Now, however, it's time to get back on track, with the enthusiasm that a new season, not necessarily climatic, can give. The precautions that this situation requires are many and they don't make life easy but do you want to enjoy the joy of savoring freedom again even if from a safe distance?

On Saturday I prepared this dessert with yogurt and hazelnut flour thinking about Sunday breakfast. In reality it will keep us company for the next few days too because, although it is low in fat, it has a nice consistency and a slice accompanied by Greek yogurt and fruit is more than enough for the morning energy.

Have a nice day everyone!

Yogurt and hazelnut cake

150 g of sugar
4 eggs
100 g of hazelnut flour
200 g of natural yogurt
200 g of 00 flour
8 g of baking powder
1/2 lemon (juice)
2 tablespoons extra virgin olive oil
8-10 hazelnuts (optional)

Turn the oven on to 180°C. In the planetary mixer (or with an electric whisk) whip the eggs with the sugar, they should be white and frothy.
Continue adding the sifted flour and yeast, then the hazelnut flour and the yogurt, always with the whisk turned on and at minimum speed. Finish with the oil and lemon juice.
Transfer the mixture into a cake mold lined with baking paper, distribute the previously chopped hazelnuts on the surface and bake for 45/50 minutes. Do the toothpick test to check that it is cooked through before taking the cake out of the oven.
Let it cool completely before cutting it.

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