Lemon Hazelnut Cake

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