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Broomfield, CO
USA

Blog detailing how the use of food and lifestyle changes can help bring you health. Our family follows a Paleo style diet and recently Michele, a mom of 2 young boys, has been on an autoimmune paleo diet to help heal from Hashimoto's, Celiac disease, and adrenal fatigue.  Join her as she describes methods for change and recipes to help you in your own journey for health.  

 

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Raspberry Hazelnut Cake with Chocolate Buttercream Frosting

Nourished App

Last weekend we had our party for our son's 1st birthday.  If you follow me on Instagram you know I spent a lot of time testing out various cake recipes (both mine and other bloggers'), trying to get one I really liked.   

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One favorite was the Coconut Flour Cake by Jenny McGruther of Nourished Kitchen.  It was quite moist and reminiscent of typical yellow cake that one would serve at a party. I played around with adding color to the layers and was quite pleased with the results, however I used the India Tree natural food colorings and had to use a TON to make the red and the blue layers pop.  (Not gonna lie, this is not the most economical cake choice).  The red layer you see below was my 2nd attempt as the first one faded almost immediately upon removing from the oven, and this one actually faded quite a bit the next day as well.  However, if you are making the cake the same day, just dump in half the container of red for one layer, half the container of blue for another layer, and approximately 12 drops of yellow for the yellow layer.  Of course if you are using artificial dyes it would probably take a lot less, but I suspect you probably aren't so into that if you are reading this.

(The cake was frosted with the buttercream recipe below minus the chocolate). 

 

Since I was having fun making all the cakes I decided to try a recipe of my own as well and was very pleased with what I came up with.  I wound up testing this Raspberry Hazelnut Cake four different times, changing amounts of ingredients and trying it with some other ingredients that didn't make the final cut.  This was the cake that made it to my son's party and I got rave reviews.  It is also similar to the one that I posted on Instagram last week, except the frosting is different. On Instagram I had posted one with a coconut butter frosting but I just didn't like that as much as this Buttercream (below). However, if you cannot tolerate butter, you can use palm shortening for the buttercream and make it completely dairy-free.  This frosting uses coconut sugar so it is kind of iffy as to whether it would be GAPS or SCD legal, but there are plenty of sources that offer safe legal alternatives should you need one. One of my favorites is Sarah Smith of Nourished and Nurtured's Buttercream recipe.  The buttercream recipe below is in the Swiss Meringue style so it uses a lot less sweetener than the classic style.

This two-layer cake has an inner raspberry filling that helps to enhance the raspberry flavor of the cake and also gives it a beautiful and fun color pop.

 

Raspberry Hazelnut Cake with Chocolate Buttercream Frosting

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Serves: 16 (Makes one 2-layer 8-inch layer cake)

Prep time: 30 min  Total time: 1 hr 30 min

For the cake: 

1 cup (40 g) Freeze Dried Raspberries

2 cups (240 g) Almond Flour

2 cups (240 g) Hazelnut Flour

1 tsp (5 mL) Salt

1 tsp (5 mL) Baking Soda

1/2 cup (120 mL) Honey

6 Eggs

1 tbs (15 mL) Vanilla Extract

For the Filling: 

1/2 cup (95 g) Palm Shortening

1 tsp (5 mL) Vanilla Extract

1/2 cup (75 g) Fresh Raspberries (plus more for topping the cake)

1 tbs (15 mL) Honey

For the Frosting: 

3/4 cup (150 g) Coconut Sugar

3 Egg Whites, room temperature

1 cup (240 g) Unsalted Butter or Palm Shortening, room temperature and cut into pieces

1 tsp (5 mL) Vanilla Extract

3 oz (84 g) Dark Chocolate (or 2 tbs (30 mL) cocoa powder)

1/2 tsp (2.5 mL) Espresso Powder, optional

 

For the Cake:

1. Preheat oven to 350° F  (177 ° C ).  Grease 2 8-inch cake pans with coconut oil and dust with almond flour.

2. In a food processor or blender, powder the freeze dried raspberries by blending until they are very fine and powder-like.

3. In a large bowl, combine the almond flour, hazelnut flour, baking soda, salt, and powdered raspberries.

4. In a separate large bowl, combine the wet ingredients and whisk to mix.

5. Add the dry ingredients to the wet and stir to mix thoroughly.

6. Pour the batter into the prepared cake pans, dividing the batter evenly between the two pans.

7. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. Let cool before icing.

For the Filling:

1. To make the filling, puree the raspberries in a food processor or blender.

2. Strain the raspberries through a fine mesh sieve to remove the seeds.

3. Put the strained raspberry puree and the rest of the ingredients into a small bowl and mix thoroughly. 

For the Frosting:

1. Melt the chocolate, if using, in a saucepan over low heat.  Remove from heat and set aside.

2. Whisk together the coconut sugar and egg whites in a heatproof mixing bowl set over a pan of simmering water.  Whisk for approximately 3 minutes or until the sugar has dissolved.  Remove from the heat.

3. With either a stand mixer or a handheld electric mixer, whisk the sugar mixture for 5 minutes on medium speed.  Increase the speed to medium-high and whisk until stiff peaks form, about 5 more minutes.

4. Reduce the speed to medium and add butter (or palm shortening), 1 piece at a time, beating well after each addition.

5. Beat in vanilla, then the melted and cooled chocolate, then the espresso powder.  Continue mixing until everything has been combined.

For the Assembly:

1. Place one layer of the cake on a cake stand or plate.

2. Scoop the filling mixture on top of the bottom layer and spread evenly over the entire surface of the bottom layer.

3. Carefully place the top layer over the bottom layer and filling.

4. Ice the top of the cake with a few scoops of frosting, using an icing spatula or butter knife to spread evenly.

5. Ice the sides of the cake.

6. Wipe up all the gooey mess that you most likely created when icing the side of the cake unless you are an experienced pastry chef.

7. Lick your fingers to remove any frosting that may be on them.

8. Top the cake with fresh raspberries and enjoy!

 

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