This gorgeous autumn cake has a moist and buttery crumb texture, and is naturally sweetened with honey, giving it a slight floral note. Beautiful served with a large dollop of tangy natural yoghurt or whipped cream.
AUTUMN CAKE OF HAZELNUT, ORANGE AND FENNEL SEEDS Serves 8
Ingredients:
• 2 & 1/2cups hazelnuts • 1/3 cup melted butter or virgin coconut oil • 1/3 cup runny honey • Zest of 1 orange • 3 free range eggs • 1 tsp baking soda
For topping: • 1 orange, peeled and thinly sliced • 1 tsp fennel seeds
1. Preheat oven to 160C, and grease a cake tin.
2. In a food processor, add hazelnuts, and process until ground in to a dense flour. It doesn't have to be too fine, and can be a little rustic to add texture.
3. Add butter or virgin coconut oil, runny honey, orange zest, eggs and baking soda. Blend until smooth.
