Hazelnut Cake

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

4 eggs size large
1/2 cup sucanat 3.5 oz
1/4 cup margarine non-hydrogenated , melted 2.2 oz
1 cup hazelnuts, shelled, ground 3.5 oz
1/3 cup brown rice flour 2 oz
1 oranges, zest 6.4 oz
1/4 tsp salt

Method

  1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) round pan with parchment paper. Separate egg whites from egg yolks.
  2. Whisk the egg yolks with sugar until light. Add melted margarine and orange zest.
  3. Combine the hazelnut powder and flour and gently add the egg mix.
  4. Beat the egg whites into stiff peaks with a pinch of salt and fold into the first mixture by lifting the batter. Pour into the pan and bake for 25 to 30 minutes. Chill.
  5. This cake will taste delicious with a chocolate ice cream or pastry cream filling.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

260

Fat

14 g

22 %

Saturated 2.2 g
+ Trans 0.1 g

12 %

Cholesterol

130 mg

Sodium

120 mg

5 %

Carbohydrate

28 g

9 %

Fibre

2 g

6 %

Sugars

19 g

Net Carbs

26 g

Protein

6 g

Vitamin A

12 %

Vitamin C

20 %

Calcium

5 %

Iron

9 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Vitamin D
Good source of  :
Folacin, Selenium, Vitamin B12, Vitamin E
Source of  :
Copper, Iron, Magnesium, Niacin, Omega-6, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Meat and Alternatives ½
Fats 2
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Sodium | Halal | Kosher | Vegetarian | High Vitamin D

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