ZUTATEN

Discover the secret to amazing cakes with hazelnut flour and chopped hazelnuts!

Serves: 4-6
Preparation Time: 10 minutes

Products Used: Gursoy Diced Hazelnuts, Gursoy Hazelnut Meal, Gursoy Hazelnut Oil, Honuty Honey Hazelnut Spread

Ingredients:

- 2 eggs
- 140 grams brown sugar
- 1/2 cup Gürsoy Hazelnut Oil
- 1/2 cup water
- 2 cups Gürsoy Hazelnut Meal
- 1 teaspoon cinnamon
- 1 packet baking powder
- 2 cups grated carrots
- 1 cup Gürsoy Diced Hazelnuts

Cream Ingredients:
-2 tablespoons cream cheese (labneh)
-3 tablespoons Honuty Honey Hazelnut Spread

Preparation

1| Preheat the oven to 175°C (347°F).

2| In a large mixing bowl, whisk the eggs and brown sugar together.

3|   Add the liquid ingredients (Gürsoy Hazelnut Oil and water) and mix well.

4|   Gradually add the wheat flour, Gürsoy Hazelnut Meal, and baking powder, and whisk until smooth.

5|   Finally, add the cinnamon, grated carrots, and Gürsoy Diced Hazelnuts, and mix again.

6|   Pour the batter evenly into muffin molds.

7|   Bake in the preheated oven at 175°C (347°F) for 25-30 minutes, checking periodically.

8|   Once baked, let the muffins cool to room temperature.

9|   Meanwhile, prepare the cream by mixing the cream cheese (labneh) and Honuty Honey Hazelnut Spread in a bowl until smooth.

10|  Once the muffins have cooled, spread a few spoons of the cream on top of each.

11|  Garnish with diced hazelnuts and serve.