Hazelnut, orange & fennel seed cake
By Eleanor Ozich
How to
Ingredients
- 2 & 1/2 cups 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
Method
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.
4
Pour batter into prepared cake tin and top the cake with the orange slices, then sprinkle over the fennel seeds.
5
Bake in oven for 45 minutes or until a skewer comes out clean once inserted.
6
Leave to cool completely before carefully inverting on to a plate.
Will keep for 3-4 days in an airtight container. *Gluten free *Dairy free (using coconut oil instead of butter) *Refined sugar free
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