I really love using ground nuts in baking. For example, my recipes for Plum Hazelnut Crumble or Apple Walnut Cake. Nuts just add this very special flavour – a perfect way of enjoying gluten-free and vegan baking.
Sometimes I can’t get enough of the base and would have been happy without any additional topping. So I decided ton try a ‘pure’ nut-cake, with some fruit and cashew cream to add to taste 😉
This makes for a stunning desert, even though or maybe because there is no added sugar. You just have to try it!
For a 23cm spring-from you’ll need:
1 cup (140g) hazelnuts
1 cup (130g) brown rice flour
1 tablespoon fiber husk
1 pinch salt
2 teaspoon baking powder
1 teaspoon baking soda
2 very ripe FAIR-TRADE banana
3/4 cup water
Cashew cream and blueberry-puree for 4 portions:
1 1/2 (200g) blueberries
1/2 cup (70g) cashews (soaked in filtered water for at least 6 hours and then drained)
1/2 cup water
1-2 teaspoon vanilla paste
Roast the hazelnuts in a pan on low heat, stirring constantly.
When the peel starts to crack, turn off the heat, keep stirring for a few minutes.
Let them cool down properly. Then rub of the peel with your (clean) fingers or by rubbing the nuts in a (clean) dish towel.
Grind the hazelnuts to fine crumbles and transfer to a medium sized bowl.
Preheat the oven to 190°C.
Add rice flour, fiber husk, salt, baking powder and baking soda and mix it well.
In a small bowl, mash the bananas to a fine cream.
Add the banana cream, water and apple cider vinegar to the flour mixture and quickly mix it. Don’t stir it too long, otherwise the dough won’t rise as good.
Pour the dough into the spring form and spread it evenly.
Place in oven and bake for approx. 35 minutes (depending on oven type).
Let cool down for a few minutes before transferring onto cooling rack.
For the cashew cream, blend the ingredients to a fine cream.
The blueberries are nice partially blended with a few whole fruits. I’ve used frozen ones and they still tasted superb!