Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
Pastry
- 4 cup / 500g Flour
- 2 Egg
- 17 tablespoon / 250g Butter (room temperature)
- 1 tablespoon Honey or other sweetener of choice
- 1 Lemon zest
- 0.3 oz / 10g Fresh yeast
- ⅓ cup / 100ml Milk
Filling
- 7 oz / 200g Hazelnuts (ground)
- 14 oz / 400g Apricot jam (See how to make Natural Apricot Jam at the Low Carb Condiments)
Topping
- 3.5 oz / 100g Sugar free baking chocolate
- ½ cup / 100ml heavy cream
Kitchen utensils
- Ø9¾” / Ø24cm Baking tray
How to make Hazelnut cake
- Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
- Pour the milk into it as well and knead until even.
- Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
- After half an hour, take the dough out of the bowl onto a floured surface.
- Divide it into 4 equal pieces and make balls out of them.
- Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
- Set the 3 pieces of balls aside and work with the first one.
- Put it on the floured surface roll it out to a circle shape, size of the baking tin.
- Lay the flattened dough into the tin, adjust it if necessary.
- Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
- Spread third of the jam on the first layer of the the dough evenly.
- Sprinkle third of hazelnuts on top.
- Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
- Finish this process with rolling out the last ball and place it on top.
- Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
- Place it into the preheated oven for about 40 minutes or until the top is golden brown.
- For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
- Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
- Decorate top with whole hazelnuts.
- Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.
Enjoy!
If making this was a piece of cake then nothing will stop us roaming in cake land free:
- Sugar & Gluten Free Low Carb Carrot Cake Recipe
- Chocolate coconut cake – Mounds cake A.K.A. Bounty cake
Hazelnut Cake Recipe
Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
Equipment
- Ø9¾” / Ø24cm Baking tray
Ingredients
Pastry:
- 4 cup / 500g Flour
- 2 Egg
- 17 tablespoon / 250g Butter room temperature
- 1 tablespoon Honey or other sweetener of choice
- 1 Lemon zest
- 0.3 oz / 10g Fresh yeast
- ⅓ cup / 100ml Milk
Filling:
- 7 oz / 200g Hazelnuts ground
- 14 oz / 400g Apricot jam See how to make Natural Apricot Jam at the Low Carb Condiments
Topping:
- 3.5 oz / 100g Sugar free baking chocolate
- ½ cup / 100ml heavy cream
Instructions
- Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
- Pour the milk into it as well and knead until even.
- Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
- After half an hour, take the dough out of the bowl onto a floured surface.
- Divide it into 4 equal pieces and make balls out of them.
- Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
- Set the 3 pieces of balls aside and work with the first one.
- Put it on the floured surface roll it out to a circle shape, size of the baking tin.
- Lay the flattened dough into the tin, adjust it if necessary.
- Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
- Spread third of the jam on the first layer of the the dough evenly.
- Sprinkle third of hazelnuts on top.
- Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
- Finish this process with rolling out the last ball and place it on top.
- Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
- Place it into the preheated oven for about 40 minutes or until the top is golden brown.
- For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
- Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
- Decorate top with whole hazelnuts.
- Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.
Notes
Enjoy!
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