- Serves 16
- 140 minutes
- Difficulty Easy
- 8 Ingredients
This hazelnut and citrus cake is a crowd pleaser for dinner parties, picnics and even lunchboxes (if your school allows nuts – our high school does). It lasts for up to a week in the fridge and freezes beautifully.
Ingredients (serves 16)
- 150g Hazelnut Meal
- 50g Organic Coconut Flour
- 6 Eggs
- 2 tsp Baking Powder
- 1 Large Orange
- 2 Lemons
- 2 Mandarins
- 1/2 cup Caster Sugar
Notes... This is a favourite in our house and one my kids even ask to have for afternoon tea. Perfect with a cup of tea, a glass of milk or if it's adults only, a small glass of dessert wine (my favourite is De Bortoli Noble One). And it's the perfect cake for those who are looking for organic, high protein, low sugar options for a sweet treat.
- Place the whole orange, lemons and the mandarins into a saucepan, cover with water and boil for 2 hours. Ensure you keep the water topped up so that it doesn't boil dry. Note: you do not peel any of the fruit - just throw it in whole.
- Once the citrus fruit have boiled, drain the water and set aside to cool. You can do this step the night before if you like and leave the fruit to cool overnight (on the bench or in the fridge).
- Cut or break the citrus fruits apart and remove all seeds.
- Preheat the oven to 160 degrees celcius for a fan-forced oven and 170 degrees celcius non fan-forced.
- In a large bowl on your food processor, add the citrus fruit, the eggs, the hazelnut meal, the coconut flour, the sugar and the baking powder.
- Blend all ingredients together until you have a lovely smooth mixture.
- Spray and lightly flour either a springform tin (round 20cm across) or a flan tin with a removable base.
- Pour the mixture straight into the tin and tap gently to allow any air bubbles to settle. Aim for a mixture no thicker than approximately 5cm otherwise you'll need to allow more time to settle.
- Place the cake into the centre of the oven and set the timer for 30 minutes. After 30 minutes rotate the cake and check no part of the cake is cooking too quickly. Cook for another 30 minutes.
- This cake is not designed to rise and the way you'll know the cake is cooked is if it is slightly firm to the touch or a bamboo skewer inserted into the centre of the cake comes out clean.
- Set on a cake cooling rack to cool. Serve a very small slice (it's very rich and very dense) with a high quality full cream vanilla yoghurt, double cream or a scoop of good quality vanilla ice cream. If you'd like to be very fancy, you can top with a dust of icing sugar and some wedges of citrus fruit.
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