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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 30 |
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Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings – try my Luxuriously Healthy Chocolate Frosting [Luxuriously Healthy Chocolate Frosting] ... the combination is like Nutella on steroids! Ingredients:
4 eggs |
2 tablespoons light olive oil |
3/4 cup raw sugar |
6 ounces finely ground hazelnuts (hazelnut flour or meal) |
2 tablespoons coconut flour |
1 pinch sea salt |
1 tablespoon gluten free baking powder |
Directions:
1. Preheat the oven to 350F and line two 8” round pans with parchment or greased foil.
2. With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
3. Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
4. Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
5. 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 [Luxuriously Healthy Chocolate Frosting] and fresh raspberries).
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