Hazelnut and Cherry Layered Cake

My birthday cake this year (made extra yummy with local Tasmanian cream and fresh cherries). After I photographed the cake I decided it was yummier with an extra layer of whipped cream in the middle instead of the coconut sugar and butter icing layer. So made those changes to the recipe for you guys (and me next time!). Enjoy x x

Ingredients

Cake

• 1 cup hazelnut flour

• 1 cup spelt flour

• 4 eggs

• 1/2-1 cup maple syrup

• 1/3 cup coconut oil, melted

• 1 tsp vanilla extract

• 1 tsp baking powder

• Pinch sea salt

Filling + Topping

• 2-3 cups whipped cream (or coconut cream or thick coconut yoghurt)

• 2 cups fresh cherries

• Optional: 1-2 Tablespoons maple syrup added to cream

  
  

Method

1. Preheat oven to 170°C and line two small cake tins.

2. In a bowl whisk together eggs, maple syrup, coconut oil, and vanilla.

3. In another bowl combine hazelnut flour, spelt flour, baking powder, and sea salt.

4. Fold the dry ingredients into the wet ingredients until just combined.

5. Divide batter between tins.

6. Bake for 20-25 minutes, until golden and set.

7. Whip cream and pit fresh cherries

8. Allow to cool completely.

   
   

Assemble

1. Place one cake layer on a plate.

2. Spread with whipped cream/ coconut cream/coconut yoghurt/and pitted cherries.

3. Add the second cake layer.

4. Top with more whipped cream or coconut cream or coconut yoghurt and whole cherries.