Another blog post and surprise, surprise I have another cake!
This is another one of my experimental recipes that I have been tinkering about in the kitchen with.
It's a gluten free cake and this time I'm using hazelnut meal as my base. It's a little dense, a little moist and every bit decadent.
Just a quick note here. I've received a few emails in the last few weeks asking if I was gluten intolerant. It seems that my baking adventures
have taken a slight shift and some people were curious.
No I am not gluten intolerant. I just love experimenting with different ingredients. It's fun and it keeps me a little challenged in the kitchen. Plus, like I mentioned in my almond pancakes post, I like cooking for my friend who is gluten intolerant.
Now. Back to the cake...
It's not the first time though that I put together a cake featuring hazelnut and chocolate. I made this hazelnut and chocolate cake eons ago but this time I've obviously gone a different route.
As a lot of people will confess, chocolate and hazelnuts are the perfect marriage and I think a cake is a perfect expression of their love!
That chocolate icing is actually a beautiful combination of raw cacao, coconut oil and honey!
It requires a little stint in the fridge to harden slightly but I swear I couldn't wait that long! I was licking the blender blades and spoons!
It's glossy, shiny and just "perfect" in my eyes!
If you plan on making this I'll offer a few tips and tricks that I've picked up along the way.
With any kind of nut flour it's always good to line your baking pans. Even if you're using a non stick type of one…I've learnt the hard way!
I made this in two 9 inch pans and it was obviously sandwiched together. I'm thinking perhaps you could try baking it in one and then slicing it in half. I have yet to do that but I might try it next time I make it.
It also likes to cling on to the cake cooling rack. I had to use a spatula to remove it to place it on the cake stand. It's nothing major but you have been warned.
I originally had planned on filling the centre with a vanilla and coconut whipped cream but for some reason the coconut cream turned into slop. So I improvised and added more of that divine chocolate icing.
That's not necessarily a bad thing, right?
- 3 cups hazelnut meal
- 2 tsp baking powder
- pinch of salt
- 4 eggs
- 1/2 cup honey
- 1 tbsp vanilla extract
- 1/4 cup neutral flavoured oil such as grapeseed
- 1 cup raw cacao powder
- 3/4 cup honey
- 2 tsp water
- 1 tsp vanilla
- 1 pinch salt
- 1/2 Cup coconut oil
- Preheat your oven to 160 deg C and line and grease 2 9" springform baking tins.
- Combine the dry ingredients in a large bowl and set aside.
- Combine the wet ingredients in a large jug and mix well.
- Pour the wet ingredients into the dry ones and mix well.
- Pour the hazelnut batter into the cake tins and cook for 30-35 mins, ensuring that a skewer inserted comes out clean. Allow to cool in the tin for 5 mins before removing then cool on a cake rack.
- Combine all the ingredients for the icing in a high speed blender and blend until rich, shiny and glossy. Place in the fridge for 10 mins before icing the centre, top and sides of the cake.
- Serve immediately