Hazelnut Almond Lemon Blackberry Snacking Cake (gf/df)
As I mentioned in a previous post, I’m obsessed with Amy Chaplin’s new cookbook, Whole Food Cooking Everyday. This recipe is a hybrid of her almond cake and hazelnut cake base and then I added seasonal fruit; in this case, blackberries from the bush outside my building. (Yay for urban foraging!) Moist, flavorful cake free of gluten, dairy, and refined sugar. If you don’t have a rectangular cake pan, a 8”or 9” round works well.
When I made this cake for Easter, I used mixed berries and dusted it with powdered sugar.
ingredients
1½ cups almond flour
1 cup hazelnut flour
1/4 cup gluten-free oat flour
1 teaspoon aluminum-free baking powder
Zest of one lemon (or orange if you prefer)
2 large eggs, room temperature
1/2 cup pure maple syrup
1/4 cup melted extra virgin coconut oil
2 teaspoons vanilla extract
1teaspoon almond extract
3/4 teaspoon fine sea salt
3 cup blackberries (or other berries)
1/2 cup slivered almonds
directions
Preheat the oven to 350°F.
Line a 9-inch round cake pan (or a rectangular cake pan 12X4) with parchment paper, creasing the paper against the sides of the pan as necessary.
Sift flours, baking powder, salt into a medium bowl and set aside. Add lemon zest.
Beat the eggs in another medium bowl. Add the maple syrup, coconut oil, vanilla, almond extract, and salt and whisk to combine.
Pour the wet mixture into the flour mixture and stir with a rubber spatula until just combined. Gently fold in 2 cups of berries.
Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Arrange the remaining blackberries over the top, pressing them down just a bit into the batter, and sprinkle with slivered almonds.
Bake for 35-40 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean.
Remove from the oven and set on a rack to cool for at least 10 minutes before removing from the pan.
Serve slightly warm or at room temperature.
yield
Serves 8.
Cover any leftover cake up to 7 days in the fridge; allow to come to room temperature before serving.
