RECIPE

Hazelnut chocolate cake

Adapted from River Cottage

Ingredients

Serves 6
Oven: 190°C Tin: 20 cm springform cake tin, lined and brushed with oil

50ml light olive oil or macadamia nut oil
150g ground hazelnuts (or almonds)
1 teaspoon baking powder
1 tablespoon cocoa powder
2 large eggs
50g caster sugar
1 tablespoon runny honey

Method

Preheat the oven and prepare your cake tin.
Thoroughly combine the ground hazelnuts, baking powder and cocoa and set aside.
Put the eggs, sugar and honey into a bowl and whisk together for 4–5 minutes until very thick, pale and foamy and roughly tripled in volume. The mixture should hold a trail on the surface when you lift the beaters.
Add the hazelnut mix to the bowl and continue to whisk while you trickle in the oil. Keep whisking for 30–60 seconds until the mix is thoroughly combined.
Scrape the batter into the prepared tin and level it out. Bake for 20 minutes or until just firm to the touch in the centre (it will remain quite shallow) and an inserted knife or skewer comes out clean.
Leave to cool completely in the tin then remove and carefully peel away the lining paper.
Serve in slices, just as it is or with a topping of your choice! I used a simple cholate topping (mix together melted chocolate, with a knob of butter and some hot water).

Discover the power of food to transform your health

Book a FREE chat

I see clients online and at my Eastbourne clinic

Privacy Policy

Design and branding

Tim Mulkern Design