adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free hazelnut cake with spiced honey syrup
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Enhance your tea time with a delightful spiced tea cake!
Ingredients:
  • 125g butter, softened
  • 107.50 gm caster sugar
  • 42.90 gm cornflour (see note)
  • 4.00 gm gluten-free baking powder
  • 175.00 gm hazelnut meal (ground hazelnuts)
  • 64.38 gm milk
  • Whipped cream, to serve
  • 2 chamomile tea bags
  • 187.50 gm boiling water
  • 89.38 gm honey
  • 1 cinnamon stick
  • 161.25 gm caster sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan that is 6cm deep and line the base and sides with baking paper.
  • With an electric mixer, whip together the butter and sugar until it's light and fluffy. Gradually add the eggs, one at a time, making sure to blend well after each addition. Proceed by sifting the cornflour and baking powder over the butter mixture, then mix in the hazelnut meal and milk until well combined. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
  • Prepare the syrup by placing the tea bags in a saucepan with boiling water. Let it sit for 5 minutes, then remove and discard the tea bags. Add honey, a cinnamon stick, and sugar to the saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring it to a boil and simmer covered for 6 to 8 minutes until slightly thickened.
  • After cooling the cake in the pan for 5 minutes, carefully transfer it to a wire rack set over a baking tray. Pour two-thirds of the syrup over the cake, then serve it with cream and a drizzle of the remaining syrup.

Similar Recipes