Chocolate Chip, Hazelnut & Pomegranate Cake {GF}
Servings 8 -9 slices
Ingredients
- 80 g (2/3 cup) whole hazelnuts (OR 80g (3/4 cup) ground almonds)
- 100 g (1/2 cup) unsalted butter
- 100 g (1/2 cup) coconut sugar or light brown sugar (see notes)
- 60 g (1/2 cup) oat flour (see notes)
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 60 ml (1/4 cup) strong, brewed coffee
- 75 g dark chocolate , , finely chopped
- 1 pomegranate
- 80 ml (1/3 cup) double (heavy) cream
- 4 tbsp plain yogurt
- handful of hazelnuts , , chopped
- dark chocolate , , peeled into flakes (using a vegetable peeler)
Instructions
- Place the hazelnuts on a baking tray and roast in an oven at 180 C (350 F) for 8-12 minutes, until the skins start peeling away. Remove from the oven and leave to cool. Once cooled, place into a food processor or blender and grind until fine. Leave the oven on and grease a 6-inch (20cm) cake tin with butter.
- Place the butter into a medium pot. Melt over a low heat then remove from the heat and stir in the sugar and ground hazelnuts (or ground almonds) with the oat flour. Crack in the egg and stir together well. Add the salt, baking powder and stir them in well. Pour in the coffee and stir until smooth. Pour the batter into the prepared cake tin and cover with the chopped chocolate. Swirl the chocolate into the batter a bit, then bake the cake in the preheated oven for 25-30 minutes. Leave to cool completely before turning out onto a plate.
- Cut the pomegranate in half and coax out a generous amount of arils, separating them from the membrane around them.
- Place the double cream into a medium bowl and whisk until soft peaks form. Stir in the yogurt and then fold in any stray pomegranate juice.
- Top the baked cake with whipped cream, pomegranate arils, chopped hazelnuts and peeled dark chocolate. Chill cake until serving. Store leftovers covered with clingfilm in the fridge for up to 3 days.
Notes
- I've also used 50g xylitol + 50g of coconut sugar with great success here
- to make oat flour: place plain oats into a blender or food processor and blend until fine.
- make sure the oats and baking powder are certified GF if needed
- I think it may be possible to veganise this recipe by using 80g of melted coconut oil in place of the butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg. You could then top the cake with whipped coconut cream!
- for the chocolate, I used a bar of finely chopped Green & Black's Hazelnut and Raisin dark chocolate but plain dark chocolate will work perfectly too.
- to make oat flour: place plain oats into a blender or food processor and blend until fine.
- make sure the oats and baking powder are certified GF if needed
- I think it may be possible to veganise this recipe by using 80g of melted coconut oil in place of the butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg. You could then top the cake with whipped coconut cream!
- for the chocolate, I used a bar of finely chopped Green & Black's Hazelnut and Raisin dark chocolate but plain dark chocolate will work perfectly too.