Hungarian Flourless Hazelnut Cake
I am recently gluten free due to health issues, ran across this recipe almost by accident. Made it for the first time today, using almond flour, since I already had it available. I did add an additional whole egg to the batter to thin it a bit before adding the whites. I baked at 320 degrees for 47 minutes ~ light brown on top and springs back when touched. I found this cake to be light and fluffy. I know others have complained that it was too dense, however, I think if you are an experienced baker, you can have it turn out light and fluffy.
I made a chocolate ganache to go between the layers, but not sure I would choose that again. Seemed a bit overpowering for the delicate flavor of the cake.
All in all ~ a great outcome for my very first gluten free cake! I got tired of baking things I can't eat anymore.
1 user found this review helpful
Sep. 2, 2013