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Gluten-free hazelnut cake with spiced honey syrup

  • 0:30 Prep
  • 0:45 Cook
  • 12 Servings


  • 125g butter, softened
  • 1/2 cups caster sugar
  • 2 eggs
  • 1/3 cup cornflour (see note)
  • 1 teaspoon gluten-free baking powder
  • 1 3/4 cups hazelnut meal (ground hazelnuts)
  • 1/4 cup milk
  • Whipped cream, to serve

Spiced honey and tea syrup

  • 2 chamomile tea bags
  • 3/4 cup boiling water
  • 1/4 cup honey
  • 1 cinnamon stick
  • 3/4 cup caster sugar


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  • 2
    Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift cornflour and baking powder over butter mixture. Add hazelnut meal and milk. Stir to combine. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre of cake comes out clean.
  • 3
    Meanwhile, make syrup Place tea bags in a saucepan. Add boiling water. Stand for 5 minutes. Remove and discard tea bags. Add honey, cinnamon stick and sugar. Place over medium heat. Stir until sugar dissolves. Bring to the boil. Boil, covered, for 6 to 8 minutes or until slightly thickened.
  • 4
    Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pour two-thirds syrup over cake. Serve with cream and drizzled with remaining syrup.

Source: taste.com.au


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