Coffee & Hazelnut Cakes

Coffee & Hazelnut Cakes

Coffee and hazelnut is the perfect flavor combination. Hazelnuts are rich in mono-unsaturated fatty acids, which help reduce the risk of heart disease. You’ll find this type of fatty acid in macadamia nuts as well as avocados.

I use whole organic hazelnuts for this recipe and grind them into my own hazelnut meal. You can buy store bought hazelnut meal but I find making your own means it’s fresher and it also has a nicer flavour.

Once you’ve baked them, you can keep them stored in an airtight container for up to 2 weeks, if they last that long!

Coffee & Hazelnut Cakes

December 1, 2018
: 5 mini cakes
: 15 min
: 25 min
: Easy

By:

Ingredients
  • 2 tbs ground organic coffee beans
  • 1 cup boiling hot water
  • 300g dry roasted hazelnuts
  • 160g coconut palm sugar
  • 150g brown rice flour
  • 60g tapioca flour
  • 2 tbs coconut flour
  • 1 tsp baking powder
  • pinch of sea salt
  • 2 eggs
  • ½ cup olive oil
Directions
  • Step 1 Preheat your oven to 180°C. Grease and line 5 small cake tins.
  • Step 2 Add the ground coffee beans to a coffee plunger and add the hot water. Let sit for 5 minutes before pushing down plunger, then set aside to cool.
  • Step 3 Add the hazelnuts to a blender and blitz for a minute until you have a fine crumb or meal. Add this to a mixing bowl along with the coconut palm sugar, brown rice flour, tapioca flour, coconut flour, baking powder and sea salt. Mix well until combined and set aside.
  • Step 4 To another bowl add the eggs, olive oil and 1 cup of coffee and beat until combined. Add the bowl of dry ingredients and gently mix together. Divide the mixture between your 5 cake tins and bake in the oven for 25 minutes.

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