When I found a recipe for a ground hazelnut cake in one of the books that had just arrived in my "to review" pile (The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes), it immediately preoccupied my whole thought process when it came to baking. I couldn't wait to have an excuse to make this rich, nutty torte - and finally I decided I didn't need one. I even knew what I'd use to fill and frost it - far richer (and, ahem, better) than the classically simple whipped cream or crème fraîche (common with European tortes like this), I whipped up that Luxuriously Healthy Chocolate Frosting you saw yesterday and lavishly dolloped it onto the bottom layer to make a thick creme-like filling. Rather than spread the remainder all over the surface of the layers (although I had more than enough), I opted for a moderate smear on top followed by a dusting of cocoa for a hint of bitter richness.
All together, the finished dessert was two layers of dense (but surprisingly light) gluten and dairy free hazelnut cake with almost half a layer's thickness worth of frosting - a mixture akin to a healthier Nutella (on steroids!).
Sending to Sugar & Slice Sunday, Mouthwatering Monday, Marvellous Monday, Mix it up Monday, Two Cup Tuesday and Totally Tasty Tuesdays
Makes 12 slices
2 tbsp coconut oil (I like the expeller-pressed kind for this since it doesn't have any distinct flavour, which would overpower the hazelnuts)
¾ cup raw sugar
6 oz finely ground hazelnuts (AKA hazelnut flour or meal)
2 tbsp coconut flour
Pinch sea salt
1 tbsp gluten free baking powder
- Preheat the oven to 350F and line two 8” round pans with parchment or greased foil.
- With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
- Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
- Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
- Bake for 20-22 minutes.
- Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting and fresh raspberries)
Total Fat: 12.6 g
Cholesterol: 62.0 mg
Sodium: 23.6 mg
Total Carbs: 15.9 g
Dietary Fiber: 1.9 g
Protein: 4.4 g