Rain City Eclectic

screw-it-and-eat-everything:

Hazelnut Honey Cake

• 2 1/2 cups almond flour
• 1/2 cups hazelnut flour (I use Bob’s Red Mill. If you want less of a hazelnut flavor use 1/4c hazelnut flour and  2 3/4 c almond flour)
• 1/4 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup grapseed oil
• 3 TBS honey
• 3 eggs
• 1/4 cup pure apple cider
• 1 TBS grated orange peel

 Preheat oven to 350F. Combine dry ingredients in a bowl and mix well. Combine wet ingredients in a seperate bowl and mix well. Pour wet mixture into dry and mix with a spatula until well incorporated. Grease a 9inch round cake pan and pour mixture into pan. Place in oven and cook for about 20-25 minutes or until lightly golden and a tooth pic inserted into the center comes out clean. 

***Important*** Allow the cake to cool COMPLETELY (at least a few hours) before removing from pan or cutting. Almond/hazelnut meal is very moist and when warm it tends to be rather crumbly. When I allow the cake to cool completely I have no trouble transferring or cutting the cake. 

This sounds fabulous.