Baking · Vegetarian

Lemon and Hazelnut Hoops

Name: Lemon and Hazelnut Hoops
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 6 pieces
Ingredients: 2 eggs; 125 g (2/3 cup) sugar; 60 ml (1/4 cup) neutral vegetable oil; 1/2 pot plain yoghurt (about 60 g / 2 oz); Zest of 1/2 unwaxed lemon; 140 g (1 cup + 2 tbsp) flour; 5 g (1 tsp) baking powder; 1 pinch salt; 40 g (1 1/2 oz) hazelnuts; Icing sugar

Small ring-shaped cakes made with a yoghurt and oil batter, flavoured with lemon zest and studded with chopped hazelnuts. The silicone Hoops Mould gives them their shape and releases them cleanly once cool, ready to eat plain or split and filled.

In brief Lemon and Hazelnut Hoops is a baking recipe cooked in the Tupperware Silicone mould. It takes 55 minutes in total and serves 6 pieces.

Total time: 55 min
Prep: 10 min
Cook: 30 min
Rest: 15 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

Method

Heat the oven to 160 °C (325 °F).
In a mixing bowl, whisk the eggs with the sugar. Stir in the oil, yoghurt and lemon zest.
Roughly chop the hazelnuts. Add the flour, baking powder, salt and hazelnuts to the bowl and mix until just combined.
Set the Tupperware Hoops Mould on the cold oven rack, fill it with the batter and bake for about 30 minutes. Let the hoops cool before unmoulding them.
Eat them plain, or split them in half and fill with jam, honey or chocolate spread, then dust with icing sugar.