Loaf with Hazelnut Cream

TOTAL TIME 1 hour & 20 min. DIFFICULTY easy

INGREDIENTS:

300 g flour

170 g caster sugar

3 eggs

70 ml milk

125 g white yogurt

60 ml of sunflower oil

100 g hazelnut cream

1 baking powder (16 gr.)

50 g chopped hazelnuts

DIRECTIONS:

• Preheat the oven to 180 °.

• Grease and flour lightly, or lined with parchment paper, a 30x11cm loaf pan.

• Sift flour and baking powder in a bowl.

• Melt the hazelnut cream in a bain-marie or in the microwave to make it softer, taking care not to heat it too much.

• In a large bowl or in a planetary mixer, beat the eggs with the sugar whisk until pale and fluffy. S

• till with the whisk in action, add the sieved flours a little at a time, alternating them with the milk and so on until exhaustion.

• Continuing to mix add the drizzle oil and yogurt.

• Add the hazelnut cream flush and mix gently with a spatula. Pour everything into the pan, level and sprinkle with the chopped hazelnuts.

• Bake the plumcake for 50/60 minutes or until the appetizer comes out completely dry.

• Let cool in the loaf pan for a few minutes then transfer it to the wire rack.

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