serves
12
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
12
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- ⅓ cup (45 g) buckwheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 eggs
- ⅔ cup (140 g) caster (superfine) sugar
- 200 g hazelnut meal
- ⅓ cup (80 ml) macadamia oil
- 1 cup (120 g) raspberries, plus extra to serve
- 1 lemon (zest only), finely grated
- chopped toasted hazelnuts, to serve
- Greek-style or thick coconut yoghurt, to serve
Instructions
Preheat the oven to 170°C.
Lightly grease and line a 22 cm round spring-form cake tin with baking paper.
Sift together the flour, baking powder and spices.
Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.
Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.
Scatter with hazelnuts and raspberries and serve with yoghurt.
This cake will keep in an airtight container in a cool dark place for 4 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
