Simple Chocolate & Hazelnut Cake: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons


This cake is so easy to make and so delicious – I think hazelnut meal is my new favourite ingredient. It was our daughters birthday, I made the cake and grandson decorated – with ALL the decorations.  It was delicious.

When I was growing up I loved smearing chocolate hazelnut spread on white bread as an afternoon treat.
Thankfully supermarkets now stock organic dairy-free chocolate hazelnut spreads that are much tastier
and cleaner than the leading brands. Hazelnut meal is fantastic for baking because it has a buttery, nutty
flavour and keeps cakes incredibly moist without the need for added fat. This cake is super quick to whip
up and the two-ingredient chocolate ganache couldn’t be easier.” p258


6 eggs
310 g (1 1/3 cups) caster sugar
330 g (3 cups) hazelnut meal (see Note)
2 teaspoons gluten-free baking powder
pinch of sea salt flakes
chopped hazelnuts, to decorate

150 g (¾ cup) dairy-free chocolate
hazelnut spread
60 ml (¼ cup) coconut cream

Preheat the oven to 160°C (fan-forced). Grease and line a 20 cm
round cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar for 3 minutes or until
light and fluffy. Add the hazelnut meal, baking powder and salt and
mix until just combined.
Pour the batter into the prepared tin and bake for 50 minutes or until
a skewer inserted in the centre comes out clean. Cool in the tin for
10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, place the chocolate hazelnut spread and
coconut cream in a small saucepan over low heat and stir until
smooth and well combined.
Pour the ganache over the cooled cake. Using a spatula, spread it
right to the edge and smooth the surface, allowing a little ganache to
drizzle down the side of the cake. Decorate with chopped hazelnuts,
then cut into slices and serve. Leftover cake will keep in an airtight
container at room temperature for up to 5 days.

• You can replace the hazelnut meal with almond meal if you like. It will
have a finer texture and a milder flavour but will be just as delicious.

Carol’s Bircher Muesli With a Trail Mix Twist

Did you know it is National Trail Mix day on the 31st of August?

To honour this auspicious occasion I have created my own breakfast parfait that incorporates a pepita  and hazelnut trail mix (my own special combination), pear, Greek yoghurt and rolled oats.

I have offered this to a few of my house guests and got a resounding thumbs up!  I will be regularly including this on our breakfast menu.

Carol's bircher muesli with a twist

This recipe serves 4.


Carol’s Bircher Muesli with a Trail Mix Twist

2 pears – cored, skin on, roughly grated

100g oats (not quick oats)

100g Trail mix – a mix of hazelnuts, walnuts, pepitas, sesame seeds, sunflower seeds and almonds

½ teaspn ground cinnamon

200g full fat Greek yoghurt

200ml of cold water



Roughly chop Trail Mix.

Place grated pear, oats, half the chopped Trail Mix and spice into a large bowl.

Mix well.

Stir through the yogurt and 200ml of cold water.

Cover with cling film and refrigerate overnight.

To serve – place in a parfait/dessert bowl etc

Top with leftover Trail Mix.


trail mix



Chilli Chocolate Tart – Surfing The Menu Next Generation – Dan Churchill and Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

ChilliChocTart 10065

Chilli Chocolate Tart – Hayden Quinn

1 2⁄3 cups plain flour, sifted

2 tablespoons pure icing sugar, sifted

125g unsalted butter, chilled and chopped

1 egg, lightly beaten

2 teaspoons vanilla paste

sea salt flakes, to serve

fresh raspberries and crème fraiche, to serve



150g dark chocolate (70% cocoa), chopped

2⁄3  cup caster sugar

1⁄2 cup dark cocoa powder, plus extra to dust

1 teaspoon ground cinnamon

1⁄2 teaspoon ground chilli

250g hazelnut meal

200g unsalted butter, chilled and chopped

1 teaspoon finely grated orange zest

6 eggs




1   Process the flour, sugar, butter and a pinch of salt in a food processor in short bursts until mixture resembles breadcrumbs.
Add the egg and vanilla and process, again in short bursts, until mixture just comes together. Gather the dough and form into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

2   Meanwhile, to make the filling, process the chocolate, sugar, cocoa, cinnamon, chilli and hazelnut meal in a food processor until finely ground. Add the butter and orange zest and process until combined. Add the eggs in two batches, processing until combined after each addition. Refrigerate until needed.

3   Roll the pastry out on a lightly floured surface until 5mm thick
and use to line a deep 26cm loose-based fluted tart pan. Trim the pastry edges and rest in freezer for 30 minutes. Preheat the oven
to 200°C (180°C fan-forced).

4   Spoon the filling into the tart shell and level the surface. Place the tart on a baking tray and bake for 45 minutes, or until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.

5   Lift the tart from the pan. Dust the surface with extra cocoa powder and sprinkle with sea salt. Cut into wedges and serve with berries and crème fraiche.


Serves 8



Hazelnut and Raspberry Cake – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.

Hazelnut and Raspberry cake

“Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat flour and macadamia oil, so it’s brimming with healthy fatty acids and it’s both gluten and dairy free. The earthy flavour of buckwheat flour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt.” (p.113)


Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 12


45 g (11/2 oz/1/3 cup) buckwheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 eggs

140 g (5 oz/2/3 cup) caster (superfine) sugar

200 g (7 oz) hazelnut meal

80 ml (21/2 fl oz/1/3 cup) macadamia oil

Finely grated zest of 1 lemon

120 g (41/4 oz/1 cup) raspberries, plus extra to serve

Chopped toasted hazelnuts, to serve

Greek-style or thick coconut yoghurt, to serve


Preheat the oven to 170°C (325°F). Lightly grease and line a 22 cm (81/2 inch) round spring-form cake tin with baking paper.


Sift together the flour, baking powder and spices.


Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.


Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.


Scatter with hazelnuts and raspberries and serve with yoghurt.



*For a dairy free version, serve the cake with coconut yoghurt.

This will keep in an airtight container in a cool dark place for 4 days.

Hazelnut and Raspberry Cake