This delicious dessert is one for summer and winter alike. You can even trick yourself into believing it’s healthy with its high-protein hazelnut content… not to mention it’s gluten and dairy free!
Serve it on its own, with a berry sauce or decadently with cream.
¼ cup olive oil
½ cup water
400g hazelnut meal
¾ cup sugar
1tsp baking powder
1 cup cocoa
½ tsp ground coffee
Preheat oven to 160°C (fan forced).
Grease and line a spring-form pan.
Mix wet ingredients with an electric mixer until well mixed and aerated.
In a separate bowl, mix dry ingredients.
Add egg mixture to dry ingredients and beat well with electric mixer.
Pour into spring-form pan, depending on size of pan, baking time will vary.
Bake for an hour, or until cake starts to pull away from sides of pan.
You’ll need a 2 cups of frozen or fresh berries (a mix of frozen strawberries, raspberries and blueberries works well) and a bit of sweetener to taste (sugar, agave etc), if you choose.
Place these ingredients in a saucepan, bring to the boil and simmer until the berries are soft. Don’t be afraid to add a bit of water if you want the sauce to be thinner.