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Positively Coeliac - Adventurously Gluten Free

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Home » Gluten Free Sweet Treats » Tray Bakes & Brownies » Hazelnut & Chocolate-Orange Cake

Cake Gluten Free Sweet Treats Tray Bakes & Brownies

Hazelnut & Chocolate-Orange Cake

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It feels like ages since I posted although it is actually only a few days. I always think that the transition between the old year and the new makes time feel stretched, especially when combined with a return to work after a break. I know it is all a matter of perception, but Christmas feels like eons ago now!

We are still eating our way through goodies stored in the freezer from before Christmas (when will I learn not to make so much?). That, combined with the feeling of post-Christmas blobbiness, has meant that I have been pretty unmotivated to bake this week. I have been very naughty and handed over much of the cooking to my husband for a few days, which is no bad thing since he would happily eat a plate of vegetables at every meal and that’s just what I need after all that rich Christmas food………

With the return to school next week however, it is time to look towards portioned puds for lunches and quick desserts.

I have been experimenting recently with ground hazelnuts in baking as an alternative to almonds and because I love the depth of flavour and nutty texture that they bring. Going gluten free definitely opened my eyes to a whole world of ingredients that I wouldn’t have considered before I was forced to step outside of my comfort zone. Hazelnuts are one of those ingredients.

Ground hazelnuts can be quite difficult to get hold of, so I just buy the raw, skinned variety and grind them down in a food processor. Doing this yourself means that you can grind them as coarse or as fine as you wish. Be careful not to over-process or you will end up with hazelnut butter…………….. On the other hand, that too is a delicious result, even if not quite what you want for baking.

This week I used ground hazelnuts in a tray bake. I really fancied something chocolate-orange in flavour, but didn’t want to go too sweet or for chocolate to be the predominant flavour. So I used just enough chocolate in the mix to be able to taste it in the background, but to still allow the orange to shine through and the hazelnuts to work their magic. I didn’t add any orange zest (not sure why), and if I made it again I would probably throw some in to gain a greater intensity of orange.

The cake tastes amazingly wholesome. Very nutty, so it feels filling and full of goodness. Not over sweet – I find using brown sugar always tempers the sugariness and adds more of a caramel edge. And subtle notes of chocolate set against a fresh orange backdrop. We’ve eaten it warm and cold……. both are delicious and work really well with a dash of custard if you want to make it more of a winter pud.

This month, Kat over at The Baking Explorer is hosting the January Treat Petite Challenge, the theme being ‘free from’, which is pretty lucky for me! Kat runs the monthly challenge with Stuart at Cakeyboi and following all the gluttony of Christmas, they have decided it’s a good time to lighten the diet a bit. I am not sure gluten free constitutes a ‘lighter’ diet, but it is certainly ‘free from’ and this cake definitely feels much more wholesome than some I have made recently.

If you’ve not tried baking with hazelnuts before, give it a go……………

Hazelnut & Chocolate-Orange Cake

Ingredients

150g gluten free plain flour mix
1 teaspoon xanthan gum
¼ teaspoon fine sea salt
1½ teaspoons GF baking powder
100g finely ground hazelnuts
120g milk or plain chocolate (I used orange-chocolate for an extra orange hit)
160g unsalted butter (take out 40g of this to melt with the chocolate)
150g soft light brown sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
3 large eggs – room temperature
80 ml milk
60 ml soured cream
melted dark chocolate to drizzle for decoration

Method

  1. Base-line a 20 cm / 8 inch square baking tin with baking paper.
  2. Pre-heat the oven to 180 C / 350 F / Gas 4.
  3. Weigh and mix the flour, xanthan gum, salt, baking powder and hazelnuts in a bowl, making sure that any lumps are broken down.
  4. Break the chocolate into pieces in a glass bowl and melt with 40g of the butter either over a saucepan of gently simmering water or in a microwave on medium setting (30 second bursts) stirring frequently. Set aside.
  5. Cream the remaining butter and sugar in a large bowl until pale and fluffy.
  6. Beat in the vanilla and orange extracts.
  7. Beat in the eggs one at a time until thoroughly combined.
  8. Beat in the melted chocolate.
  9. Beat in the milk and soured cream.
  10. Gently fold in the dry ingredients until just combined (do not over-mix).
  11. Spoon the batter into the cake tin and bake for about 30 minutes until the cake is golden brown, the centre springs back to the touch and a skewer inserted into the middle comes out clean.
  12. Remove from the oven and leave to cool for about 10 minutes in the tin, before turning onto a wire rack to cool.
  13. Decorate with melted chocolate drizzled over cut slices.
Gluten Free Alchemist © 2013-14 unless otherwise indicated
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4 Comments

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Comments

  1. Rachel says

    09/01/2014 at 2:55 pm

    Chocolate Orange is one of my favorite food combinations and I love hazelnut chocolate! so these sound very tasty!

    Reply
    • Kate D says

      09/01/2014 at 8:18 pm

      Thanks Rachel. I think it is definitely the hazelnut which make these unique, but the combination of flavours works really well.

      Reply
  2. Katie says

    06/01/2014 at 6:49 am

    This sounds delicious. I too love the nutty flavour of hazelnuts but very rarly bake with them. I often go for the preground almonds instead. I really must try harder.
    This look a delicious slice

    Reply
    • Kate D says

      08/01/2014 at 12:44 pm

      Thanks Katie. I think they add a very different dimension and are definitely worth using from time to time as a change.

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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Perfect Panna Cotta. Sweet with Vanilla. With the Perfect Panna Cotta. Sweet with Vanilla. With the desired ‘wobble’ and drizzled with beautiful, tangy Berry Coulis. 🍓
Being a Coeliac household, it’s a favourite dessert. It’s also one of the rare desserts that isn’t a gluten free brownie when you eat out... I miss eating out!
How’s everyone else doing? What are you most missing with lockdown?
It’s so long since restaurants were allowed to open here. We didn’t really come out of lockdown after the summer... I really feel for the local businesses ☹️
But in the absence of dinner out... We just have to make our own Panna Cotta. 
Creamy, meaty, super smooth... 
Who’s with me?
The recipe is on the blog... follow the link from my profile (lnk.bio).
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I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
Imagine my utter FRUSTRATION when I found that someone had taken my recipe and (having changed one simple ingredient… removing the ‘pinch of salt’ from the biscuit dough), claimed it as their own… The only credit given to me was that they had been ‘inspired’ by my recipe. 
Even worse… they posted the FULL RECIPE on Instagram, Facebook and heaven only knows where else. 
They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
We’ve had bunnies... we’ve had Santa’s and C We’ve had bunnies... we’ve had Santa’s and Christmas characters..... now we have (drum roll.....) KIT KAT Mini Eggs. And guess what? They are GLUTEN FREE 😁😁😁😁
How exciting is that?????
I know it’s a bit early for Easter, but let’s face it... nothing is normal this year!!
Who’s rushing out to find some? 
Swipe for pack and ingredients ➡️➡️➡️➡️
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Although they can be a little tricky to make, Viennese Fingers are super-light and totally melt-in-the-mouth delicious. 😍
Add a chocolate-dipped end and they are even more heavenly 💜
Who wants to try them? 
I’ve linked the recipe on my profile... click lnk.bio to grab it...
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Have you ever had Angel Food Cake (not to be confu Have you ever had Angel Food Cake (not to be confused with Angel Cake)... ?
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