Gluten-free cake with hazelnuts and almonds –
A tasty cake covered with dark chocolate icing.
Preparation time 45 minutes
100 grams of hazelnuts
50 grams of almonds
150 grams of gluten-free flour (I used the BiAglut flour)
150 grams of sugar
100 grams of butter
16 grams of baking powder
zest of half a lemon
half a glass of milk
1 pinch of salt
For the icing:
200 grams of dark chocolate
30 grams of butter
4 tablespoons of milk
Chop the hazelnuts and almonds with half the sugar.
Melt the butter and let it cool.
Beat the egg yolks with the remaining sugar, then add the nuts, butter, lemon zest, a pinch of salt, milk and mix well.
Add the flour sifted with baking powder and mix again.
Whip the egg whites until stiff and fold into the mixture.
Pour the mixture into a mold lined with baking paper and bake at 180°C for 30 minutes. Let cool the cake.
Melt the chocolate and mix it with butter and milk; cover the cake with icing.
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