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Lemon Hazelnut Cake

October 20, 2012

Hot out of the Oven

I bought some beautiful organic hazelnuts yesterday and wondered what to do with them…. I love the combination of toasted hazelnuts on a green salad but the best partnership, according to my husband, is with chocolate! It is the only type he will scoff, hazelnut milk chocolate, but the hazelnuts must be whole!! Funny how we have some pet likes!

But chocolate & hazelnuts is cliché, I wanted something new and zingy, fresh and unexpected. I also wanted something gluten-free and I had to use up some excess coconut flour.

This lovely light cake is what I came up with:

45g hazelnuts,
50g coconut flour
3/4 cup sugar
20g cornflour or tapioca flour
1 teas baking powder
rind of 2 lemons
100g butter or coconut oil
5 eggs
50g milk or yoghurt or orange juice
 
Mill the nuts with the rind for 6 seconds on SP 8. Add the rest of the ingredients and mix well.
Bake in a loaf tin for 30 minutes or until done in 150°C oven.
 
Make a syrup with the juice of 2 lemons & 3 tabs honey and pour over the hot cake. Let cool

 

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One Comment leave one →
  1. October 21, 2012 4:14 am

    Nice recipe, Clever Cook! I’ve got some coconut flour to use up too …

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