Hazelnut sponge cake
A lovely birthday cake, which is not too sweet and has many healthy ingredients sneaked into it
Equipment
- 1 kitchen machine
- 1 freezer
Ingredients
Base
- 80 gram finerly ground hazelnuts
- 40 gram peeled courgettes
- 1/2 juiced lemon
- 1/2 teaspoon psylium powder
- 5 tabllespoons agave
- 60 gram cocnut flour
Ice Topping
- 20 ml coconut oil melted
- 9 tablespoons cashewcream
- 2 tablespoons Agave syrop
- 2 tablespoons coconut sugar
- 4 tablespoons coffee ( optional)
- 6 drops vanille essence ofr powder ( optional)
Notes
First process all ingredients for the base in a kitchen machine. Its consistency should be crumbly but stick together when you squeeze.
Press it into a dish about 5 cm lined with kitchen paper then kace into the freezer/fridge while you make the icing.
For the icing whizz all ingredients in a blender or kitchen machine and pour it over the cake base that you take out of the freezer/fridge and chill further for a minimum of 2 or 3 hours to set.
When ready decorate with fresh strawberries or anything you like really!
Enjoy!