Gluten free hazelnut cake
Going back to turning on the oven and putting the experiments I do at home on paper was fun!
A few weeks ago I received a package (buying it of course) from Elisa “Le Bancarelle di Elisa” which is located in Piedmont. I bought a lot of good things from her like biscuits, hazelnut cream, toasted hazelnuts, caramelized hazelnuts and hazelnut flour, all gluten-free and lactose-free.
From the package you could smell a crazy scent, in a dwarf second I was projected into that beautiful land, the Langhe!
The first thing I did was open the bag that contained the hazelnut flour, an intoxicating odor for the taste buds.
I immediately wanted to try it to prepare a simple breakfast cake that is prepared in 5 minutes and gives the right energy to our mornings.
Few ingredients for guaranteed goodness!
If you want to buy Elisa’s products, just click on the site you find above and choose what you want.
100 g of Rice Flour
80 g of Hazelnut Flour
20 g of Buckwheat Flour
150 g of lactose free Greek yogurt
60 g of Extra virgin olive oil
80 g of Coconut sugar
20 ml of Vegetable milk
1 sachet of Baking powder
Q.b Whole hazelnuts
Preheat the oven to 180 degrees.
In a bowl, work the eggs with the sugar for a few seconds, pour the oil and the yogurt, continue to work, add the flour, mix the dough quickly with a whisk. Pour in the milk and finally the yeast.
Transfer the mixture into an 18 cm springform pan lined with baking paper, add the hazelnuts and bake. Bake at 180 degrees for 35 minutes (static oven).
After the time has elapsed before taking out of the oven, do the toothpick test to check the cooking. Let it cool before cutting it. Your hazelnut cake is ready!