Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Sunday, April 25, 2010
Hazelnut Cake with Coffee Buttercream Frosting
I just turned 40. I wanted to have a special cake to celebrate. This one was a hit with everyone. There was only one piece left over, and I had to hide it to keep it safe ;)
Ingredients for cake
2 2/3 cups hazelnuts
8 Tbs. honey
8 large eggs, separated
1 tsp. ground cinnamon
1/4 tsp. salt
Lightly toast hazelnuts in a 350 degree (F) oven. This takes about 15 minutes. They will just start to smell fragrant when ready. Allow to cool slightly. Place hazelnuts in a kitchen towel and rub vigorously to remove most of the skin. This does not have to be perfect. Discard skins. Finely grind skinned hazelnuts in a food processor. Use the pulse function to avoid over-processing (you don't want hazelnut butter).
Set oven to 300 degrees (F). Butter two nine inch cake pans and line bottoms with parchment paper. Grease parchment paper as well.
Combine egg yolks, two tablespoons honey, cinnamon and salt in a bowl and beat with an electric mixer until thick and smooth, about 4-5 minutes. Stir in ground hazelnuts and set aside. Make sure this mixture stays at room temperature.
In a clean dry bowl, with clean dry beaters, beat egg whites until soft peaks form. Gradually add 6 tablespoons honey. Continue beating until stiff peaks form and mixture is glossy.
Fold two tablespoons egg white mixture into hazelnut mixture. Continue gently folding in whites a tablespoon and a time.
Divide batter between prepared pans. Smooth tops. Bake until tester inserted in center comes out clean, about 35 minutes. Cool in pan on rack. Slide knife around edge of pan and gently pry up parchment paper. Turn out first layer onto platter. Thinly frost with coffee buttercream. Top with second layer, and frost more thickly with additional buttercream.
Ingredients for Frosting
2 sticks unsalted butter, at room temperature
2-4 Tbs. honey
1-2 Tbs. strong espresso, at room temperature
2 tsp. vanilla extract
Method for Frosting
Cream butter and lesser amount of honey until light and fluffy. Taste. Add more honey, if desired. With mixer running, slowly beat in lesser amount of espresso. Taste. Add more espresso, if desired. Beat in vanilla. Must be used at room temperature, but may be stored in refrigerator.