Carob Hazelnut Cake
Ingredients
- 250 grams Flour (sifted) ⓘ
- 200 grams Palm sugar ⓘ
- 1,5 teaspoons Baking powder ⓘ
- 0,5 teaspoons Baking soda ⓘ
- 1 pinch Salt
- 1 Vanilla bean ⓘ
- 1 tablespoon Cognac ⓘ
- 50 grams Dark chocolate ( chopped) ⓘ
- 2 Eggs ⓘ
- 115 grams Butter (softened) ⓘ
- 40 grams Carob powder
- 10-12 Hazelnuts (chopped) ⓘ
- 300 milliliters Sour cream ⓘ
Instructions
- Preheat the oven to 175°C (350°F). Grease a bundt pan.
- In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.
- In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.
- Add the vanilla bean and the cognac.
- Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.
- Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.
- Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
860
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).