Salty cakes are becoming more and more present in our daily lives. They admit many ingredients, are easy to prepare and can be made with a refrigerated short crust pastry, or better option, make it homemade. Once you try a homemade short crust pastry, you won’t want to buy it anymore. This time, to make this rich mushroom and hazelnut cake, I have changed the common wheat flour for whole spelled flour, but you can use whatever you have at home, the result is always very good.
If you wonder how to make a mushroom and hazelnut cake, don’t miss this recipe. We are going to make a rich salty cake, both warm and cold, that will surely be a success in your kitchen. Let’s cook!
Ingredients to make Mushroom and Hazelnut Cake:
For the mass:
- 400 grams of spelled flour (or whatever you have at home)
- 200 grams of butter
- 1 egg
- 1 pinch of salt
For the filling:
- 400 grams of mixed mushrooms
- 1 clove garlic
- 5 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- 175 milliliters of liquid cream for cooking
- 3 eggs
- 1 tablespoon toasted hazelnuts
How to make Mushroom and Hazelnut Cake:
To make our mushroom and hazelnut cake, we will first make the dough: put the flour, a pinch of salt, the egg and the butter cut into small pieces in a large bowl. Preferably use a mixer, and if you don’t have one, knead with your hands. If you notice the dough a little dry, add a splash of water and continue kneading. The dough should easily pull away from the sides of the bowl. Form a ball with the dough, wrap in plastic wrap and reserve in the fridge for 30 minutes. While our dough rests, we will make the filling for our baked mushroom pie: Chop the large mushrooms, but not very finely, it is better to find the most whole pieces. Same with mushrooms.
Next, in a large frying pan, put a little oil, add the filleted clove of garlic. If you are going to use fresh thyme, add only the leaves, discarding the stem. If the thyme you are going to use is dry, add it directly to the pan. Add the mushrooms and sauté a little. Add a little salt. Remove from heat and set aside until the savory cake batter is ready. Preheat the oven to 200 ºC. Grease a rectangular, elongated mold, 10 cm wide by 35 cm long. Reserve. Take the dough to make our mushroom and hazelnut cake out of the fridge and roll it out with the help of a kitchen rolling pin. Put on top of the mold and pass the roller to remove the excess dough (you can freeze the leftover dough for another preparation).
Trick: you can use another mold that you have on hand at home.
Flatten the dough well with your hands and prick the bottom with a fork. And we continue with the filling of our baked mushroom pie. In a bowl, put the cream, the eggs, the pinch of nutmeg, a little salt and freshly ground black pepper to taste. Beat with the help of some rods. Spread the mushrooms all over the base of the salty tart. The easy mushroom and hazelnut cake recipe is almost here! Pour over the mixture of eggs and cream. Bake our mushroom and hazelnut cake at 200ºC with heat up and down for 30 minutes. The surface of the cake must be golden. And finally, decorate the salty cake with hazelnuts cut in half. Serve warm or cold. When we have guests at home, this type of mushroom and hazelnut cake is a great option because it can be prepared in advance.
