Gluten Free Hazelnut Latte Cake Recipe
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This naturally gluten free hazelnut latte cake recipe uses my favourite nutty gluten free cake recipe coupled with the slightly bitter coffee and smooth, creamy mascarpone icing and it is just delightful. The cake recipe is super easy and results in a really moist cake and keeps for at least 3 days if kept in an airtight container in the fridge, 5 if you don’t ice it!
So tell me how to make this super moist cake already!
This hazelnut cake recipe is crazy easy. It’s an all in one method meaning that you just throw everything into the bowl and whisk together until fully incorporated and no lumps of nuts remain. I went for ground almonds and hazelnuts in this recipe but you can substitute the hazelnuts for whichever one you prefer. Walnuts would work well in this recipe for example, in lieu of hazelnuts. I wouldn’t recommend changing the ground almonds as they are generally ground a lot finer than other nuts and really gives the cake structure. Bake your cake batter immediately. Don’t let this cake batter stand for too long or the resulting cake won’t be as airy. Allow to cool totally before decorating.
To assemble the cake,slice one of the layers in half so you have 3 layers. Put the thickest layer on the bottom first. Mix together the coffee and liquor and slightly dampen the sponge by spooning a little bit on. Spread some mascarpone cream on top and place the next layer on top. This middle layer, you will soak a lot more generously than the bottom layer. The bottom layer should not be soaked too much as you don’t want it to fall apart when you cut into it, there is no such worry for the middle layer so soak it very well. Spread a thin layer of mascarpone cream on top of this and place the final layer upside down onto it. Very lightly dampen the top of the cake with the coffee mix if there is any left. Use the remaining mascarpone cream to cover the top and sides of the cake. Sprinkle with roughly chopped hazelnuts for decoration.
Whats’s the best alcohol for this hazelnut latte cake?
A few favourite alcohol choice of mine for this includes, but is not limited to, Frangelico, (hazelnut liquor), Kahlua (coffee liquor), Tia Maria (coffee liquor), Sheridan’s (coffee and Irish cream liquor), or Jameson Cold Brew (Irish whiskey infused with coffee). If you don’t happen to have any of these on hand and don’t want to purchase them, Baileys or a nice dark rum will do in a pinch!
Gluten Free Hazelnut Latte Cake
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Two 20cm (8inch) tins
Ingredients
Coffee Cake
- 6 whole eggs
- 210 grams caster sugar
- 1 tsp baking powder
- 100 grams ground almonds
- 150 grams ground hazelnuts
- 2 tbsp cold strong coffee
To soak the cake
- 50 ml strong coffee
- 20 ml coffee or hazelnut liquor
Mascarpone cream
- 75 grams mascarpone
- 200 ml double (whipping) cream
- 40 grams icing sugar
- 1 tsp vanilla extract
- 50 grams roughly chopped roasted hazelnuts for decoration
Instructions
Coffee Cake
- Preheat the oven to 170°c or 340°f.
- In a large mixing bowl, add the eggs, ground nuts, sugar, coffee and baking powder. Mix well with the whisk until no lumps remain.
- Line and grease both cake tins and divide the cake batter evenly between the two.
- Bake for 25-30 minutes until a skewer inserted into the middle of the cake comes out clean. You can also tell it's done by pressing gently on the top of the cake, if it feels spongy and bounces back slightly it's ready. Allow to cool fully.
Mascarpone cream
- In a large mixing bowl, add in the mascarpone, cream, icing sugar and vanilla. Whisk well until thick and spreadable.
Assembly
- Mix together the cold coffee and liquor and spread a small amount onto the top of one of the cakes, soaking it only very slightly. Spread 1/4 of the mascarpone cream on top evenly.
- Take the other cake, and slice into it horizontally in half. Take the top half of this and lay it onto the cream upside down to make the second layer.
- Generously spoon the coffee on top of this sponge, allowing it to soak up as much of the coffee as possible. Spread another 1/4 of the mascarpone cream on top evenly.
- Place the final cake layer on top, upside down so the bottom flat part of the cake will be the top of the cake.
- Spoon a little of the remaing coffee on top of the cake, only wetting it slightly. Spread the rest of the cream on the top and sides of the cake. Decorate with roasted chopped hazelnuts.
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