Published on 1st May 2017
Recipe and image courtesy of Christine Bailey www.christinebailey.co.uk
A squidgy, dessert style cake which is so easy to make and delicious served warm or cold with yogurt. You can use any fruit in this recipe – frozen berries or cherries are particularly good.
Makes one 20-cm (8-inch) tart
Preparation and Cooking Time: 15minutes + 35 minutes
Ingredients:
- 125g (4½oz) ¾ cup hazelnuts
- 4tbsp rice malt syrup, yacon syrup or honey
- 125g (4½oz) ¾ cup gluten free self raising flour
- 4tbsp light olive oil
- 1 free-range egg, beaten
- 1 1/2 tsp baking powder
- 150g (5oz) ¾ cup low fat Greek yogurt or coconut yogurt
- 115g (4oz) scant 1 cup cherries, pitted and halved
Method:
- 1. Preheat the oven to 180°C/350°F/Gas Mark 4.
- 2. Put the nuts in a liquidizer or grinder and process until finely ground. Place into a food processor and with the machine running add the honey, oil and flour and mix until it resembles breadcrumbs.
- 3. Place half of the mixture into a 20cm (8inch) spring form round cake tin. Press down with the back of a spoon until firm.
- 4. Place the egg, baking powder and yogurt with the remaining nut mixture in the food processor and blend to form a thick batter. Gently fold in the cherries.
- 5. Spoon the mixture over the base. Bake in the oven for 30-35 minutes until golden brown and firm.
- 6. Leave to cool in the tin before turning out. Cut into slices to serve
Read more articles and recipes
