Cherry Hazelnut Cake
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Prep + Cook 45 minutes
90 g Natvia (1/2 cup)
150 g butter, softened
2 tablespoon finely grated lemon zest
75 g plain flour (1/2 cup)
100 hazelnut meal (1 cup)
60 g almond meal (1/2 cup)
1 teaspoon bicarbonate of soda
16 cherries, with stalks
180 g thick cream (3/4 cup)
- Preheat oven to 180C. Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges.
- Blend Natvia on high speed until the consistency of icing sugar. Reserve 2 tsp.
- Beat butter, powdered Natvia and zest in a small bowl with an electric mixer until light and fluffy. Add eggs, beating until combines. Add sifted flour, meals and soda. Beat on low speed until combined.
- Spread mixture evenly into pan. Bake 15 mins. Top cake with cherries, gently pushing them a quarter of the way into the cake mix. Bake cake a further 20 minutes until a skewer inserted into the centre comes out clean. Stand cake in pan 3 minutes before transferring to a board. Dust with reserves sifted powdered Natvia.