Friday, April 14th 2017
I had a delicious gluten-free piece of cake this weekend in the German Alps. Hazelnut and raspberry inspired…
The chef kindly gave me the ingredients, as I was leaving in a hurry – so not a full complete recipe with instructions…
On a free hand… it still came out pretty ok – for a quick and simple spring cake.
- 6 Eggs
- 1/2 cup of coconut oil melted
- 1/2 cup of butter melted
- 1 tsp of baking powder
- 1-1,5 cup of hazelnut flour
- 1/2 cup of coconut sugar (could have used more…) it did not turn out so sweet more like a bread actually.
- Pinch of salt
Start by separating the eggs, whisk the whites firm and pointy. Mix the oil/butter mix with the sugar, yolks and salt. Combine the baking powder, flour and mix in with the liquid mix. Slowly fold this new combined mix with the whites…put in a lined baking pan – in the own on 180 degrees until golden brown. Enjoy!
On the right, you see roasted sesame seeds with sea salt – an amazing combination as a salad, smoothie or müslie topping. Easy peasy to make.