Hazelnut and Raspberry cake
“Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat flour and macadamia oil, so it’s brimming with healthy fatty acids and it’s both gluten and dairy free. The earthy flavour of buckwheat flour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt.” (p.113)
Preparation time: 15 minutes
Cooking time: 45 minutes
45 g (11/2 oz/1/3 cup) buckwheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
140 g (5 oz/2/3 cup) caster (superfine) sugar
200 g (7 oz) hazelnut meal
80 ml (21/2 fl oz/1/3 cup) macadamia oil
Finely grated zest of 1 lemon
120 g (41/4 oz/1 cup) raspberries, plus extra to serve
Chopped toasted hazelnuts, to serve
Greek-style or thick coconut yoghurt, to serve
Preheat the oven to 170°C (325°F). Lightly grease and line a 22 cm (81/2 inch) round spring-form cake tin with baking paper.
Sift together the flour, baking powder and spices.
Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.
Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.
Scatter with hazelnuts and raspberries and serve with yoghurt.
*For a dairy free version, serve the cake with coconut yoghurt.
This will keep in an airtight container in a cool dark place for 4 days.