Fat: margarine or almond butter
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Gluten-Free Hazelnut Mini Cake
August
September
October
Gluten free
Public
Course: Dessert
Preparation time: 15 minutes
Rest time: 20 minutes
Energy: 456 kcal / serving
Instructions
- 1. Chop the hazelnuts and dry roast them in a non-stick pan.
- 2. In a bowl, whisk the softened butter, powdered sugar, and eggs one by one.
- 3. Then add the flour with baking soda and the roasted hazelnuts, and mix.
- 4. Pour the batter into greased mini cake molds and bake for 15 to 20 minutes in a preheated oven at 210°C (thermostat 7).
- 5. Remove from the molds after baking and let cool before serving.
Notes & Suggestions
- I replaced half of the butter with oil. You can't achieve a softened butter texture, but mixing it with sugar doesn't change the texture or taste.
Ingredients for servings
-
½ teaspoon of baking soda -
75 g of hazelnut -
200 g of flour mix pastry without GLUTEN -
150 g of powdered sugar -
3 eggs -
120 g of margarine -
120 g of almond butter (optional)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value456 kcal23 %
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Fat34,37 g49 %
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of which saturated8,32 g42 %
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Carbohydrates29,72 g11 %
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of which sugar26,92 g30 %
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Protein8,81 g18 %
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Fibers3,51 g?
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More data
* As an indication, before cooking, RDA of the EU.