Wednesday, July 6, 2011

Hungarian Flourless Hazelnut Cake..........A great no guilt dessert.

I've been put on a 1,300 calories per day diet by my naturopath recently and flour is one thing that I've been asked to limit so being a sweet tooth person,I had to find an alternative to satisfying my sweet cravings.A lot of times you'll find that a flourless cake lack in taste but this one is so scrumptious I couldn't put the fork down once I started.So here's the recipe to this delicious and healthy treat.

Hungarian Flourless Hazelnut Cake

You'll need:

  • 12 ounces Hazelnuts (you can substitute this for other nuts such as Almonds)
  • 2 tsp Baking powder
  • 6 Egg yolks
  • 5/8 cup Stevia or 1/4 cup Agave nectar
  • 6 Egg whites
  • 1 pint Heavy whipping cream
  • 1/3 cup Stevia
  • 1/2 cup Fresh blueberries 
  • 1/8 cup chopped Hazelnuts, for garnish


Preheat oven to 325 degrees F. Grease a springform pan and lightly flour it.Shake off access flour.Using a  food processor,grind hazelnut to a fine powder or as close to powder form as you can.Whisk in the baking powder and set aside.

In a large bowl,whip the egg yolks with the stevia until well incorporated.Whisk in the hazelnut powder.
Using a hand mixer or a stand mixer,whisk the egg whites until it stiffens.This process of whisking incorporates air to help the cake rise.With a spatula,mix in 1/3 of the egg whites into the egg yolk and hazelnut powder.Make sure to mix well until all ingredients are well incorporated.Add in the rest of the egg whites.Mix for about 5-10 minutes.You want to make sure there are no lumps and no streaks of batter remains.
Once this is done,spread the batter into your springform pan and using an offset spatula or spoon,spread the batter evenly.Bake in the oven for about 1 hour to 1 hour and 10 minutes until you have a firm cake.Let the cake cool completely.

While the cake cools down,whip the heavy whipping cream in a bowl with 1/3 cup Stevia.Whip until stiff.Cut the cooled cake in half and spread the whipped cream generously in the middle.Put the cake bake together and spread the remaining whip cream on the top and side of the cake.Garnish with blueberries and hazelnut.You can also use strawberries.You can slice some up and arrange it in the middle on top of the whipped cream center for a strawberry filling.

There you have it...Its delicious and you can use other berries of your choice as well to switch it up a little.Its a great cake to experiment with and the best part is that you don't have to feel guilty about eating it.Its sugar free and low in calories.Not to mention,a great summer treat.So,enjoy and have fun making it especially when you know,you're treating your friends and family to something tasty yet healthy.

With love for food and you,



  1. So, if sugar isn't an issue, but wheat is, I could make this with how much sugar? Powdered? Or does stevia just work better? And what about adding ginger to this? Somewhere? It looks so yummy...

  2. I would always recommend Stevia or any other natural sweeteners but if you're using sugar,you use the same measurements.Ginger might add a nice flavor to it for sure.You can always experiment with that and when you do,let me know how it goes.Cinnamon would work great too.