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Buckwheat & Hazelnut Praline Cake with Salted Honey Sauce

by Kasha Connolly

August 01, 2017

Buckwheat & Hazelnut Praline Cake with Salted Honey Sauce
  • 6 large eggs
  • 100g sunflower oil
  • 70g buckwheat flour
  • 50g rice flour
  • 100g roasted hazelnuts
  • 1tsp of baking powder
  • 180g caster sugar
  • pinch of salt
  • 1 jar of hazelnut butter

26cm round baking tin, base lined with baking paper.

Pre heat the oven to 170 degrees.

Place eggs, sugar & salt in a mixer & whisk on a high speed for 10 minutes. In the meantime, grind hazelnuts and 1 tbsp of caster sugar in a food processor into flour. Mix the flours, ground hazelnuts and baking powder in a bowl.

When the egg batter has tripled in size, reduce the speed of the mixer to slow and start pouring sunflower oil. Remove the bowl from the mixer and gently fold in flour and hazelnuts in three parts. Pour the batter into baking tin. Bake for 40 - 45 mins.

When the cake has cooled down completely cut it lengthways and gently spread hazelnut butter and sandwich the sponge.

Serve with Salted Honey Sauce.

Salted Honey Sauce

  • 200g honey
  • 90ml water
  • 1 tsp salt
In a saucepan, gently heat up honey, water and salt. Bring to the boil, let the water evaporate for about 1-2 minutes. Take off the heat. Pour over individual slices & serve with orange slices.


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