Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat flour and macadamia oil, so it’s brimming with healthy fatty acids and  it’s both gluten and dairy free. The earthy flavour of buckwheat flour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt.

Serves
12

Preparation

15min

Cooking

45min

Skill level

Easy
By
Average: 3.5 (77 votes)
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Ingredients

  • ⅓ cup (45 g) buckwheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 4 eggs
  • ⅔ cup (140 g) caster (superfine) sugar
  • 200 g hazelnut meal
  • ⅓ cup (80 ml) macadamia oil
  • 1 cup (120 g) raspberries, plus extra to serve
  • 1 lemon (zest only), finely grated
  • chopped toasted hazelnuts, to serve
  • Greek-style or thick coconut yoghurt, to serve 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 170°C.

Lightly grease and line a 22 cm round spring-form cake tin with baking paper.

Sift together the flour, baking powder and spices.

Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.

Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.

Scatter with hazelnuts and raspberries and serve with yoghurt.

This cake will keep in an airtight container in a cool dark place for 4 days.

 

Recipe and image from Real Delicious by Chrissy Freer (Murdoch Books, $35 hbk).

View an edited extract and more recipes from the book here.