Hazelnut-Einkorn Poundcake

If Flo Braker, one of my baking heros, were still alive, i think she would approve of this adaptation of her pound cake recipe. You will never go back to white flour after making this cake.

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Ingredients

• 500 gm sugar

• 170gm toasted and skinned hazelnuts

• 454 gm unsalted butter, room temperature

• 500 gm eggs- room temperature!!

• DRY:

• 500gm Einkorn or Emmer

• 1T +1tsp Baking powder

• 1 tsp baking soda

• ¾ tsp salt

• 500 gm yogurt, preferably sheep and always full-fat

• ¼ tsp almond extract

Yield

12 mini-bundt (bundlette!) pans

Instructions

• Butter and flour pans. (use melted butter and brush generously, but do not let it pool at the bottom) Coat with fine white flour, making sure there are no naked spots.

• Heat oven to 350F for home oven, 300F for conv. oven.

• In a food processor, grind together the hazelnuts and sugar until as fine as possible.

• In a stand mixer with the paddle attachment, cream butter until light and smooth.

• Slowly add sugar & hazelnuts. Cream well until fluffy.

• Add eggs one at a time. Beating well after each egg, so the batter doesn’t break. (if it breaks, continue ot mix for batter to warm up and start adding eggs once batter comes back together and be sure the eggs are at room temp.)

• Combine all the dry in a separate bowl and mix well.

• Add the yogurt and extract together.

• Alternate the dry and the yogurt, adding a third each time. And ending with the yogurt. Scrape down sides of mixing bowl as needed and always the bottom too- be sure to get that butter around the bottom button of the mixing bowl!! 

• Bake for 20 minutes or so. Do the toothpick test!!