This is a variation on a previous grain-free cake I posted about a week or so ago (Spiced Almond Cake), but this one has a hazelnut base and green apple pieces stirred through it.....
2 cups hazelnut meal (or half hazelnut and half almond meal)
1/3 cup melted coconut oil (or 80g melted butter)
3 tablespoons honey or maple syrup
1 teaspoon bi- carb/ baking soda
2 teaspoons cinnamon
1 teaspoon each nutmeg and vanilla powder
1/2 teaspoon each ground ginger, allspice, cardamom and mixed spice
1 large peeled and chopped green apple
Chipped coconut and sliced almonds for the top
Preheat oven to 160C/ 315F. Line the bottom of a cake tin with baking/wax paper and rub oil or butter on the sides. Mix all ingredients in a bowl except the apple. Mix well, then add apples and fold into mixture.
Pour into prepared tin, top with coconut and almonds if desired and bake for 35-40 minutes. Remember that cakes made with honey can burn more easily, so keep an eye on it.
This cake is moist and keeps well. It's great for desert with cream or whipped coconut cream. Any leftovers are great in lunchboxes.
Let me know what you think!
Enjoy - N x