Moist, delicious and liked…
This recipe caught my eye as I was leafing through the latest Coles food magazine and I duly ripped it out.
There are those recipes that I know my son will like immediately. There are those cakes that will withstand the knocks of a school bag.
And there are those recipes that if I make the cake look like a muffin minus the icing then maybe it will be liked and stay in one piece until at least morning tea.
So with a few spare minutes to myself this afternoon, I made the cake for a lunch with friends tomorrow and I made a couple of muffins for the lunch box.
3 eggs, at room temperature
1 cup caster sugar
200 g hazelnut meal
2/3 cup gluten free plain flour
1/2 teaspoon gluten free baking powder
2 1/2 teaspoons instant coffee granules
1/4 cup water
200 g Extra Virgin Olive Oil (for a milder taste use light olive oil)
1 tablespoon coffee liqueur (or use 1/2 to 1 teaspoon of crushed instant coffee granules and 1 – 2 teaspoons icing sugar)
1 cup thickened cream, whipped
1 1/2 tablespoons chopped hazelnuts, toasted
20 g gluten free dark chocolate, shaved
Preheat oven to 170C (150C fan forced). Grease and line with baking paper, the base and sides of a 22 cm round spring form pan.
Use an electric mixer to beat eggs and sugar in a bowl for about 10 minutes or until light and fluffy and tripled in volume.
In another bowl, place hazelnut meat and then sift over the flour and baking powder and whisk to combine well.
Whisk the coffee and water in a small jug until dissolved.
With the motor running, slowly pour the oil into the egg mixture until fully incorporated.
Gently fold in the dry hazelnut mixture.
Gently stir through the coffee mixture until combined.
Pour into prepared pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean.
Stand in the pan on a wire rack for 5 minutes. Remove sides of pan and set aside to cook.
Whisk liqueur through whipped cream. Chill until ready to serve.
Top the cake with coffee cream and sprinkle with the chopped hazelnuts and chocolate.