Hazelnut Cake (No Butter, No Flour) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A fast and easy coffee cake. The most work is the grinding of the nuts, but that doesn't take long. Good for lactose and gluten intolerants. I often make this for my mother-in-law who is 100% milk protein intolerant. Ingredients:
3 eggs |
3/4 cup sugar, brown makes the flavour more intense |
200 g ground hazelnuts or 200 g mixed nuts |
Directions:
1. Put oven to 200°C (or 390°F).
2. Butter and flour a loaf tin.
3. For gluten intolerants, use grounded nuts for this step.
4. Cream” egg and sugar together for 10 minutes to get a yellow and fluffy batter.
5. Fold in the ground nuts.
6. Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
7. Let cool slightly and tip out of the tin; let cool completely.
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