Honey Bee Goddess Recipes

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Honey Hazelnut Cake

Good news for people watching their cholesterol - 

this cake is low-fat, heart-healthy, and gluten-free!

Ingredients:

1 lb. hazelnuts (Filberts), preferably organic

1/2 cup fine granulated sugar

1/2 cup honey

12 egg whites

1/4 tsp salt

  Preheat oven to 350 degrees F  .

 

Prepare pans: Two 9 inch round cake pans or one long oblong pan (nonstick pans are not essential). Make sure to prepare the pan bottoms (no need to prepare sides of pans) by lightly using a nonstick oil spray or butter and flour. The cake will not stick to sides of pans, but it is important that the cake detaches from pan bottom after baking and cooling. 

  Step 1. Grind Hazelnuts  

Grind hazelnuts in a food processor or blender. I like to grind the hazelnuts in small portions and put through a flour sifter to separate the unground nuts from the "nut flour". Regrind the nut pieces which did not make it through the sifter. Sifting is not essential, but I find that sifting creates a moister cake because the found hazelnuts then become the "flour" which absorbs the sugar meringue. Place sifted "nut flour" in a bowl and set aside. 

  Step 2. Separate Eggs  

Separate egg whites from egg yolks one at a time and place in large bowl. I like to ensure that no egg yolk or egg shell is present in the egg whites by separating each egg individually into a small bowl before adding white to large bowl of egg whites. We will not be using the egg yolks; store or dispose of the yolks.

  Step 3. Whip Egg Whites to Form Peaks  

Although you can whip cold egg whites, egg whites whip faster when they are not cold. Put the egg whites into the bowl you will use with the electric mixer. Add the 1/4 tsp salt and beat egg whites until stiff peaks form with whisk attachment on electric mixer. 

  Step 4. Create Meringue  

Create the meringue by alternately adding the sugar and honey in very slowly; 

I recommend at slow speed with the electric mixer.

  Step 5. Combine Nuts and Meringue   

To make the final cake batter, slowly fold the sifted, ground hazelnuts into the meringue with the spatula. Do not over-mix or you will flatten the meringue! Scrape sides of bowl with spatula. 

  Step 6. Bake  

Spoon the cake batter into the pans, smooth out the top a bit, and bake at 350 degrees F. for 25 minutes or until the top is lightly browned and a fork comes out clean. Do not over bake.




Original hazelnut cake was an award-winner.
Many years ago, I won the New Orleans Cooking Contest with the hazelnut cake recipe below. 
The original recipe did not call for honey and had a chocolate whipped cream frosting.
I prefer the honey hazelnut cake recipe now and it it much healthier without 
the chocolate whipped cream!