Sunday, October 5, 2014

Hazelnut & Honey Cake with Plums (gluten free)

(8 inch cake)

This cake is a happy union of hazelnuts from Oregon and Washington plums. If you have access to a food processor, then this delicious dessert will come together very quickly.

I have no idea why I made the crumb topping. The cake would have been fine without it. If anything, the plums might have been more visible after it came out of the oven.

crumb topping (optional)
2 tbsp rice flour
2 tbsp sucanat or brown sugar
2 tbsp cool butter

hazelnut cake
2 1/2 cups whole hazelnuts, lightly toasted
1/3 cup honey
6 tbsp butter
1 tsp baking powder
1/2 tsp fresh lemon zest
a pinch of salt
4 large eggs

6-9 plums, washed and cut in half, stones removed

Preheat oven to 375°F.

Prepare an 8 inch round cake pan by greasing it well with butter, then lining the bottom of the pan with a piece of parchment cut to fit. I was only able to find a springform at my mum's place, so I covered the bottom and sides with aluminum foil (in case it leaked) and gave that a generous coating of butter. Set aside.

Place the crumb topping ingredients into the bowl of a food processor (if making) and pulse a few times until the mixture resembles a course meal. Empty the crumb topping into a small bowl and set aside.

Place the hazelnuts into the food processor. Run the motor until the mixture resembles fine crumbs.

Add the honey, butter, baking powder, lemon zest, salt and eggs. Process until the mixture is smooth and creamy looking. Scrape down the sides and pulse a few times. Set aside.

Pour the hazelnut mixture into the prepared pan and spread it with a spoon to even it out.

Arrange the plums over the hazelnut mixture, cut side down. Sprinkle the reserved crumb mixture evenly over the top of the cake, if using.

Bake for 35-45 minutes or until the top of the cake has browned nicely and the middle feels firm to the touch.

Cool the cake for about 20 minutes, then carefully remove it from the pan and cool it further on a wire cake rack.

1 comment:

Carole said...

Fab flavour combo, Gerlinde. Cheers from CArole's Chatter

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