hazelnut and orange cake

Olive and Gourmando Book

22.5 ml (1 1/2 tablespoons) ground flaxseed

45 ml (3 tablespoons) hot water

80 g (about 1/2 cup) raw hazelnuts, shelled

160 g (about 3/4 cup) white sugar

15 ml (1 tablespoon) baking powder

4 ml (3/4 teaspoon) baking soda

4 ml (3/4 teaspoon) salt

15 ml (1 tablespoon) potato starch

37.5 ml (2 1/2 tablespoons) poppy seeds

400 g (2 2/3 cups) gluten-free all-purpose flour

400 ml (1 2/3 cup) orange juice

100 ml (6 1/2 tablespoons) water

120 g (about 1/2 cup) margarine

160 g (3/4 cup) white sugar

15 ml (1 tablespoon) orange zest

0.5 ml (1/8 teaspoon) pure orange oil


520 g (4 cups) sifted icing sugar

30 ml (2 tablespoons) lemon juice

7.5 ml (1/2 tablespoon) vanilla extract

0.5 ml (1/8 teaspoon) pure orange oil

15 ml (1 tablespoon) orange zest

80 ml (1/3 cup) coconut milk

80 ml (1/3 cup) coconut oil

To trim

poppy seeds

Roasted, crushed hazelnuts

Preheat the oven to 175°C (350°F).

Butter a 20 x 30 cm (8 x 12 in) rectangular pan and line it with baking paper.

In a small bowl, mix the flaxseed and hot water with a fork. Let it rest. The mixture will have a liquid texture similar to that of an egg white.

In a food processor, grind the hazelnuts, sugar, yeast, bicarbonate, salt, potato starch and poppy seeds until they become powder.

Transfer to a bowl and add the flour. Mix well with a whisk and set aside.

In another small bowl, mix the orange juice and water. To schedule.

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the vegan spread and sugar on medium speed for about 3 minutes or until light and creamy.

Add the orange zest and oil. Add the flaxseed mixture.

Mix on high speed for about 1 minute or until light and even in texture, regularly scraping down the sides of the bowl with a spatula.

Add the hazelnut mixture, alternating two or three times with the orange juice mixture, and mix until combined.

Pour the batter into the pan and bake for about 45 minutes or until the cake is golden and a toothpick inserted comes out clean.

Place the pan on a wire rack and let the cake cool.


In a food processor, grind all ingredients until smooth and free of lumps. Pour the icing over the hot cake and place in the freezer until

one night.


The next day, unmold the cake and cut it into bars or squares with a sharp knife previously dipped in hot water. Decorate with poppy seeds and toasted hazelnuts. As it does not contain gluten, this cake has a fragile texture; that’s why we freeze it before cutting it into pieces. Defrosting does not change its texture or flavor.

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