Small Hazelnut Christmas Cakes

Ingredients

• 200 g soft butter
• 250 g sugar
• 3 eggs
• 450 g flour
• 100 g ground hazelnuts
• 1.5 tsp Baking Powder
• 1 tsp cinnamon powder
• 0.5 tsp clove powder
• 1 tbsp cocoa powder
• 250 ml milk
• 1 jar lingonberry jam
• 200 g chopped hazelnuts
• 200 g powdered sugar
• 2 tbsp lemon juice
• 25 whole hazelnuts

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan or conventional heat. Beat the butter with the sugar until fluffy. Add the whisked eggs one at a time, stirring for about 3 minutes more. Mix the flour with the ground hazelnuts, baking powder, cinnamon and clove, then add cocoa powder. Alternately fold in portions of milk into the batter until it falls thick from a spoon. If too stiff, add a little more milk.

2. 2.

   Transfer the batter to a parchment-lined baking tray, smooth the surface, and bake on the middle rack for 30–35 minutes. Test with a skewer; when clean, remove from oven and cool. Cut the cake into 25–30 pieces.

3. 3.

   Melt the lingonberry jam in a saucepan over low heat, brush the sides of each piece with it, then roll immediately in the chopped hazelnuts. Whisk powdered sugar with lemon juice to a thick glaze, brush the tops of the cakes, and place one whole hazelnut in the center of each. Let dry.