My lovely friend Amber made this amazing cake for us and our family absolutely loved it! To have a gluten free cake brought to your house that you haven't had to cook? Amazing. It tasted great before I even tried it, if you know what I mean! 🙂
I asked for the recipe (of course) and as she had found it in an old magazine at her mum's house, she typed it up and e-mailed it to me. I made a few healthy changes (I can't help myself) and voila, a new cake recipe to add to the blog!
I hope you enjoy!
Ingredients:
200g dark chocolate, chopped
125g butter, chopped
6 eggs, separated
1/2 cup coconut sugar
1 1/2 cups hazelnut meal (works well with almond meal too!)
5-6 small pears
2 teaspoons of cinnamon
raw honey or maple syrup to glaze top of cake (optional)
Method:
Peel and cut pears into halves and poach in water with 2 teaspoons of cinnamon until they are soft and put aside.
Preheat oven to 180c.
Lightly grease a deep 20cm round cake pan, and line base and side with baking paper.
In a small saucepan, combine chocolate and butter. Stir over low heat until melted. Set aside to cool slightly.
In a bowl, using an electric mixer, beat egg yolks and sugar together until thick.
Add chocolate mixture, beating well.
Fold in hazelnut meal.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
Using a metal spoon, stir one-third into chocolate mixture.
Gently fold remaining egg white through.
Arrange pears in a fan pattern over base of pan. Pour in cake mixture.
Bake for about 50 mins ,but it might need another 5-10 mins depending on your oven. Use the skewer test!
Cool in pan, turn out onto wire rack.
Optional: Glaze or drizzle with some raw honey or maple syrup.
Serving suggestions: With raspberries and cream, natural yoghurt or as is!
A great occasion cake if decorated with more pear on top and raspberries and cream (as above) or even just left undressed for a morning/afternoon tea to have with a warm cuppa. 🙂
My lovely friend Amber made this amazing cake for us and our family absolutely loved it! To have a gluten free cake brought to your house that you haven't had to cook? Amazing. It tasted great before I even tried it, if you know what I mean! 🙂
I asked for the recipe (of course) and as she had found it in an old magazine at her mum's house, she typed it up and e-mailed it to me. I made a few healthy changes (I can't help myself) and voila, a new cake recipe to add to the blog!
I hope you enjoy!
Ingredients:
200g dark chocolate, chopped
125g butter, chopped
6 eggs, separated
1/2 cup coconut sugar
1 1/2 cups hazelnut meal (works well with almond meal too!)
5-6 small pears
2 teaspoons of cinnamon
raw honey or maple syrup to glaze top of cake (optional)
Method:
Peel and cut pears into halves and poach in water with 2 teaspoons of cinnamon until they are soft and put aside.
Preheat oven to 180c.
Lightly grease a deep 20cm round cake pan, and line base and side with baking paper.
In a small saucepan, combine chocolate and butter. Stir over low heat until melted. Set aside to cool slightly.
In a bowl, using an electric mixer, beat egg yolks and sugar together until thick.
Add chocolate mixture, beating well.
Fold in hazelnut meal.
In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
Using a metal spoon, stir one-third into chocolate mixture.
Gently fold remaining egg white through.
Arrange pears in a fan pattern over base of pan. Pour in cake mixture.
Bake for about 50 mins ,but it might need another 5-10 mins depending on your oven. Use the skewer test!
Cool in pan, turn out onto wire rack.
Optional: Glaze or drizzle with some raw honey or maple syrup.
Serving suggestions: With raspberries and cream, natural yoghurt or as is!
A great occasion cake if decorated with more pear on top and raspberries and cream (as above) or even just left undressed for a morning/afternoon tea to have with a warm cuppa. 🙂
<div class="dynamic-checkout__content" id="dynamic-checkout-cart" data-shopify="dynamic-checkout-cart"> <shopify-accelerated-checkout-cart wallet-configs="[{"supports_subs":true,"supports_def_opts":false,"name":"shop_pay","wallet_params":{"shopId":24617233,"merchantName":"Naughty Naturopath Mum","personalized":true}},{"supports_subs":false,"supports_def_opts":false,"name":"paypal","wallet_params":{"shopId":24617233,"countryCode":"AU","merchantName":"Naughty Naturopath Mum","phoneRequired":true,"companyRequired":false,"shippingType":"shipping","shopifyPaymentsEnabled":true,"hasManagedSellingPlanState":false,"requiresBillingAgreement":true,"merchantId":"KUWRVNKN2779Y","sdkUrl":"https://www.paypal.com/sdk/js?components=buttons\u0026commit=false\u0026currency=AUD\u0026locale=en_US\u0026client-id=AexZEtAxk09Ncgj6FSWFFyGKbxxAZ_LTyJ2DPdJWl1YUlecinmc5AfIaRF2qYjWlusWahlzz6SVkY5Ci\u0026merchant-id=KUWRVNKN2779Y\u0026intent=tokenize\u0026vault=true"}}]" access-token="84b15889e4cafc70bc9dbcb17a4d7fc8" buyer-country="AU" buyer-locale="en" buyer-currency="AUD" shop-id="24617233" cart-id="90d50dd14c9a6abf9ef79a4d18eb525d" enabled-flags="["d6d12da0","32a68cd0","a1c7ccbe","ce346acf","c0874428"]" > <div class="wallet-button-wrapper"> <ul class='wallet-cart-grid wallet-cart-grid--skeleton' role="list" data-shopify-buttoncontainer="true"> <li data-testid='grid-cell' class='wallet-cart-button-container'><div class='wallet-cart-button wallet-cart-button__skeleton' role='button' disabled aria-hidden='true'> </div></li><li data-testid='grid-cell' class='wallet-cart-button-container'><div class='wallet-cart-button wallet-cart-button__skeleton' role='button' disabled aria-hidden='true'> </div></li> </ul> </div> </shopify-accelerated-checkout-cart> <small id="shopify-buyer-consent" class="hidden" aria-hidden="true" data-consent-type="subscription"> One or more of the items in your cart is a recurring or deferred purchase. By continuing, I agree to the <span id="shopify-subscription-policy-button">cancellation policy</span> and authorize you to charge my payment method at the prices, frequency and dates listed on this page until my order is fulfilled or I cancel, if permitted. </small> </div>
