Hazelnut, Honey and Nut Butter Loaf Cake
Even children without a sweet tooth will want to get involved making this fun cake recipe.
Serves 8 Total Time 1hr 15 mins.
- 200g coconut oil
- 100g honey
- 3 eggs, separated
- 1 1/2 tsp vanilla bean paste
- 220g nut butter
- 150g gluten-free plain flour
- 150g blanched hazelnuts, blitzed in a food processor
- 1/2 tsp baking powder
- 5 tbsp almond milk
- 25g dark chocolate
- Preheat the oven to 180°C/160°C fan/gas 4 and line a loaf tin (roughly 22cm by 12 cm) with greaseproof paper.
- Arm the kids with wooden spoons and get them to cream the oil and honey together in a large mixing bowl.
- Add the egg yolks one at a time, getting the kids to stir in between. Follow with the vanilla paste and 70g nut butter, then carry on mixing.
- Older children can weigh out the flour and ground hazelnuts, while younger ones can tip and fold them into the bowl with the baking powder and milk.
- In a clean bowl, kids can whisk the egg whites to stiff peaks (with a bit of help near the end) and fold into the cake batter in three stages.
- Dollop the mixture into the loaf tin and place in the oven for 35-40 mins. If a skewer comes out clean the cake is done. Remove from the tin and leave to cool.
- Once cooled, make the topping. Temper the chocolate in a bowl balanced over a saucepan of hot water, while kids mix 150g nut butter with the honey and spread it evenly over the cake. Kids can carefully dip spoons into the melted choc and drizzle it over the top too. Add extra chopped hazelnuts if you like.