Hazelnut Cake with Buttercream

Looking for a new gluten-free dessert recipe? Try this amazing hazelnut cake topped with a delicious buttercream.

17 August, 2018

1 HR 45 MIN

Hazelnuts

350 g

Baking powder

2 tsp, gluten free

Eggs

6 medium, separated

Sugar

160 g (caster)

Cornflour

100 g

Almond milk

150 ml, or hazelnut milk if available

Vanilla extract

1 tbsp

Salt

1 pinch

Butter

180 g, unsalted, softned

Icing sugar

250 g

Cream cheese

180 g

Frangelico

2 tbsp, or other hazelnut liqueur

Almond milk

3 tbsp

Hazelnuts

3 - 4 tbsp, roughly chopped

Preparation

For the cake

Preheat the oven to 170°C (150° fan) | gas 3.
Grease and line a 900 g | 2 lb loaf tin with greaseproof paper.
Place the hazelnuts in a food processor and pulse until finely ground. Tip into a large mixing bowl and stir in the baking powder.
Combine the egg yolks with the sugar in a separate mixing bowl and beat until pale and thick, about 4 minutes.
Add the hazelnut mixture and stir well to combine.
Stir in the cornflour, vanilla extract, and the milk.
Beat the egg whites with a pinch of salt in a separate, oil-free mixing bowl until stiffly peaked. Whisk one third into the hazelnut batter before folding in the remainder.
Spoon the batter into the prepared tin and bake for about 1 hour 10-20 minutes until a cake tester comes out clean from the centre.
Remove to a wire rack to cool as you prepare the topping.

For the topping

Beat together the softened butter and icing sugar in a large mixing bowl until pale and creamy, about 3 minutes.
Add the cream cheese, Frangelico, and milk, and beat again until smooth and incorporated.
Turn out the cake from its tin when ready.
Spread the topping over it and sprinkle with chopped hazelnuts before serving.