Gluten Free Hazelnut Espresso Cake

Hazelnut Espresso Cake
GF Hazelnut Espresso Cake

A recipe for an amazing Gluten Free Hazelnut Espresso Cake for which the original recipe is already without any Gluten! Unfortunately, it’s not fat-free or a light version, but the taste is to die for.
One piece of cake won’t make you fat, same as one salad or workout won’t make you skinny. So try to  enjoy your favorite foods or desserts. Just don’t lose track but try to keep your life and habits in balance.
So if you need a recipe for a great soup for Fall to ‘compensate’, check out this Sweet Potato and Paprika Soup.

It will also surpise your friends and family and is actually perfect for any occasion.  Serve it with some ice cream or with a cup of tea during the colder days which are coming way too close.

 

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Gluten Free Hazelnut Espresso Cake
Gluten Free Cake which is just that little bit different, and better. With Hazelnuts, Espresso and a special ingredient.
Espresso Hazelnut Cake
Maaltijd Dessert
Prep Time 10 Min.
Cook Time 45 Min.
Servings
pieces
Ingredients
Maaltijd Dessert
Prep Time 10 Min.
Cook Time 45 Min.
Servings
pieces
Ingredients
Espresso Hazelnut Cake
Instructions
  1. Take the butter already out of the fridge about 20-30minutes before.
  2. Put the Hazelnuts in the food processor, preferably using a pulse function and just give it a few short pulses. Leave about 1/5 (40g) separately for the finishing touch. Continue back again to blending the rest of the nuts until it has a very fine texture.
  3. Take your kitchenaid and put the butter with the eggs in it and let it turn on average speed.
  4. Add the polenta, Sugar, vanilla Sugar and a few drops of vanilla extract to the eggs and butter mass.
  5. Let the kitchenaid turn until you have an even batter wthout any chunks. Then add the espresso and a pinch of salt.
  6. Preheat the oven at 170°C (= 340° F) and put some baking paper in the cake shape so you can easily get the cake out later.
  7. Put the mixture in the cake shape then add on top as finishing touch the Hazelnuts you have put aside.
  8. Bake the Cake for 45min in the oven. - Take the cake out and let it first cool off.
  9. Cut the cake in two (TIP: use a sharp bread knife) all the way through from left to right. Put the chocolate spread on the bottom side and press afterwards the top side again on it.
    Hazelnut Espresso Cake
Recipe Notes

Because of the dry ingredients polenta and the mixed hazelnuts, make sure not to bake the cake for too long to avoid having a dry cake on the inside.

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