I’m going to be honest here and say I’m not really a coffee fan. I had to create a series of coffee recipes for Wellbeing EatWell Magazine and this was one of them! These Coffee and Hazelnut Cakes worked out so well, I loved them! Coffee and hazelnut are a great flavour combination. Hazelnuts are rich in mono-unsaturated fatty acids, which help reduce the risk of heart disease. You’ll find this type of fatty acid in macadamia nuts and avocados [Source].
I used whole organic hazelnuts for this recipe and ground them into my own hazelnut meal, using a blender. You can buy store bought hazelnut meal but I find making your own means it’s fresher and it also has a nicer flavour.
Once you’ve baked these cakes you can keep them stored in an airtight container for up to 1 week, if they last that long!
Coffee & Hazelnut Cakes
- December 1, 2018
- 5 mini cakes
- 15 min Prep
- 25 min Cook
- Easy Difficulty
Ingredients
- 2 tbs ground organic coffee beans
- 1 cup boiling hot water
- 300g dry roasted hazelnuts
- 160g coconut palm sugar
- 150g brown rice flour
- 60g tapioca flour
- 2 tbs coconut flour
- 1 tsp baking powder
- pinch of sea salt
- 2 eggs
- ½ cup olive oil
Directions
- Step 1
- Preheat your oven to 180°C. Grease and line 5 small cake tins.
- Step 2
- Add the ground coffee beans to a coffee plunger and add the hot water. Let sit for 5 minutes before pushing down plunger, then set aside to cool.
- Step 3
- Add the hazelnuts to a blender and blitz for a minute until you have a fine crumb or meal. Add this to a mixing bowl along with the coconut palm sugar, brown rice flour, tapioca flour, coconut flour, baking powder and sea salt. Mix well until combined and set aside.
- Step 4
- To another bowl add the eggs, olive oil and 1 cup of coffee and beat until combined. Add the bowl of dry ingredients and gently mix together. Divide the mixture between your 5 cake tins and bake in the oven for 25 minutes.
