Gluten Free Hazelnut Latte Cake
The best, easiest nutty gluten free cake you will ever need. Coupled with a hit of coffee and liquor, it's a real crowd pleaser.
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.