Many of you ask me for gluten-free recipes, mainly without flour. With autumn setting in, I wanted a very simple, raw and unadorned honey and hazelnut cake and so I offer you this recipe that contains no flour. There are already several on the blog, so I’m even thinking of making a gluten-free recipe tab for you.
Recipe of the fondant hazelnuts with honey for a mould of 15cm:
-75g of semi-salted butter
-95g of whole cane sugar
-25g of honey
-1 teaspoon of liquid vanilla
-190g hazelnut powder (or half almond, half hazelnut)
-140g of egg
Melt the semi-salted butter and mix it with the whole cane sugar, honey and vanilla.
Add the weighed eggs (about 3 medium eggs).
Mix well and add the hazelnut powder. You can use half almonds and half hazelnuts, because hazelnuts can be sickening when they are alone.
Butter a baking pan and place a piece of parchment paper in the bottom. Pour the dough and put in a preheated oven at 155°C for about 45 minutes. I made it in a 15cm pan. If you are making it in a 20cm pan, multiply all the ingredients by 1.77.
The cake should be cooked and slightly golden on the surface.
Unmold and cool on a wire rack before eating small portions.