fall harvest cake

I have to admit that the hazelnuts & honey are from last year, but the applesauce, blueberries and blackberries are this year's crop. This is a lovely dense cake, definitely not sweet!

  • 1 cup Gluten-free flour
  • 3/4 cup light buckwheat flour
  • 3/4 cup hazelnuts roasted and finely chopped
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup yogurt or mayonnaise
  • 1 cup applesauce
  • 1/2 cup honey
  • 3/4 cup melted butter
  • 4 eggs (beaten until light)
  • 1 Tbsp lemon or orange zest
  • 2 tsp vanilla
  • 3/4 cup blackberries
  • 3/4 cup blueberries

Preheat oven to 350 F. Line a 9" spring-form pan with parchment paper. 

Whisk together the flours, hazelnuts, baking powder and salt. In large mixer bowl combine the yogurt, applesauce, honey, butter, beaten eggs, lemon zest and vanilla and beat until creamy. Add dry ingredients and mix only until combined. Pour into spring-form pan and top with the berries. Keep most of the fruit towards the outer edge as they seem to creep to the middle of the cake while cooking!

Bake in centre of 350 F oven for 55 minutes.

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