Dairy free hazelnut / almond cake

Equipment

• Baking mold. Here I'm using Silikomart Kyoto 800. It's possible to prepare the cake with a regular round baking tin without insert.

• Stand mixer (or hand mixer) to whip the eggs.

Ingredients

• 2 whole eggs

• 80g granulated sugar

• 25g sunflower oil

• 33g cake flour

• 33g buckwheat flour. If you don't have buckwheat flour you can replace it with cake flour.

• 33g hazelnut flour. Alternatively you can grind or chop roasted hazelnuts. There's no need to get a find powder here. Everything depends on the texture that you want to obtain.

• 33g almond flour. Alternatively you can grind or chop roasted almonds. As for the hazelnut there's no need to get a find powder here. Everything depends on the texture that you want to obtain.

• 4g yeast

• Half grinded apple or 1 TBSP of orange jam. This is optional but it helps in achieving a more moist texture. In the case of orange jam it also gives an extra flavour.

Process

1. Pre-heat the oven at 170°C (338°F).

2. In a stand mixer, whip the whole eggs at maximum speed until they become fluffy, about 5 minutes. Ensure the eggs are at room temperature.

3. Reduce the mixer speed to medium and slowly pour in the sunflower oil until fully incorporated.

4. Gently fold in all the dry ingredients using a spatula.

5. Add the apple or jam and gently mix to incorporate.

6. Grease your mold with butter and lightly dust it with flour (unless using a silicone mold). Pour the mixture into the prepared mold.

7. If using a mold with an insert, cover the top of the mold with a baking mat and place some weight on top.

8. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.