The cake contains neither sugar, nor flour, but I discovered I needed to dust the greased cake pan with a tiny bit of flour to stop the cake from sticking. I did try using just waxed paper on my first, experimental effort, but the paper stuck to the cake, and would not peel off. If the cake must be 100% gluten free, dust the cake pan with rice flour instead.
So here’s the recipe.
150 gm unsalted, room temperature butter
60 gm Stevia sweetener
180 gm hazelnut meal [finely ground hazenuts]
1/2 teaspoon Vanilla extract
3 egg yolks*
6 egg whites**
½ a teaspoon bi-carb [soda bicarbonate]
A small handful of whole hazelnuts
1 tablespoon flour [rice or potato flour for 100% gluten free, wheat flour for 99.99% gluten free] to dust the cake pan
- Pre-heat oven to 200 C.
- Lightly grease a cake pan [19 cm diameter x 7 cm deep] and dust with flour. Tap the pan to shake out the excess flour.
- With an electric mixer, whip the egg whites until soft peaks form. Set aside in a cool place.
- Using the same beaters, cream the butter, Stevia and vanilla. The mix won’t go as soft and creamy as with sugar but don’t worry.
- Continue beating as you add the egg yolks one at a time, making sure they are well mixed between additions.
- Sprinkle the bi-carb over the ground hazelnuts and add them to the butter mix by hand.
- Mix in 1/3 of the egg whites to moisten the batter. Gently fold in the rest of the egg whites and place the cake mix into the prepared cake pan.
- Put the whole hazelnuts into a blender and give them a short whiz – just enough to break them up into nice chunky bits.
- Sprinkle the hazelnut pieces over the cake mix and place in the oven.
- Check the cake after 15-20 minutes. Once it has risen nicely, turn the heat down to about 170 C and continue baking for another 45 minutes. If necessary, lightly rest a piece of foil on top to stop the hazelnut pieces from burning.
- The cake is ready when it has shrunk away from the sides of the pan, and a bamboo skewer poked into the middle comes out clean. [The skewer will feel greasy but not ‘wet’].
- Take the cake from the oven and allow it to stand in the pan for 5 minutes before gently transferring it to a cake rack to finish cooling down.
- Once the cake is completely cold, store in an air-tight container.
* I used the left over egg yolks to make custard
** When you’re separating the eggs, make sure NONE of the yolk is mixed with the whites because even a tiny bit will stop the whites from whipping up.
This cake is part of a very low carb Christmas Eve feast I’m preparing for a guest who has Type II diabetes. If you have diabetes, check with your doctor or dietitian before using this recipe as it is not fat free and may not be suitable for your condition!
Well, it’s Sunday morning Downunder, and I still have a million and one jobs to do, so this will be my last post until after Christmas.
Wherever you are, and whatever your plans for Christmas, stay safe, and have a good one. 🙂