Hazelnut & Date Cake (gf) Recipe
Rich hazelnut & date cake topped with whipped labneh and seasonal fruits.
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Ingredients
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Cake
Whipped Labneh
Toppings
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Prepare Hazelnuts
In a food processor, pulse the hazelnuts until they are finely ground. Be careful not to over-process, or they will turn into hazelnut butter.
- 3
Blend Dates
Add the pitted Medjool dates to the food processor with the ground hazelnuts and pulse until combined.
- 4
Mix Wet Ingredients
In a large mixing bowl, combine the melted coconut oil, maple syrup, and eggs. Whisk until well blended.
- 5
Combine Mixtures
Add the date and hazelnut mixture to the wet ingredients and mix well.
- 6
Add Dry Ingredients
Sift in the baking powder and salt. Stir until just combined, being careful not to overmix.
- 7
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cake
Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Whipped Labneh Preparation
- 9
Combine Ingredients
In a mixing bowl, combine the labneh, honey, and vanilla extract. Whip with a hand mixer until smooth and fluffy.
- 10
Chill
Cover and refrigerate the whipped labneh until ready to serve.
Assembly
- 11
Serve the Cake
Once the cake has cooled, slice it and serve topped with a generous dollop of whipped labneh and a colorful assortment of seasonal fruits.
