No flour … No milk ,This recipe intrigued me. It's a moist dense consistency … and quite yummy !
Ingredients (makes 1 cake)
- 3 large eggs,separated
- 2/3 cup brown sugar
- 3 tablespoons greek yogurt
- 160 grams hazelnut meal
Method
- Whisk the egg yolks with the sugar until thick and creamy
- Stir in the yogurt, lemon zest and hazelnut meal
- In another bowl whisk the egg whites until stiff. Carefully fold into hazelnut mixture
- Pour batter into a 23 cm round, paper lined cake tin and bake at 180 deg. for 30- 35 minutes or until a skewer comes out clean when inserted into the middle
- Cool in tin
Notes
This cake rises in the oven then settles when cooling to produce a dense but not heavy cake. Lemony and nutty , it is a quick and easy cake thats also gluten free. Serve with yogurt, cream or fresh fruit slices
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