Tuesday, April 26, 2016

Fat Reduced Hazelnut and Raspberry Cake plus it is Gluten Free and Dairy Free too! (Real Delicious)

Have you ask yourself... Can we eat cake everyday?

Is there such thing called the healthy cake???

I do.

"The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not everyday." - Chrissy Freer and this is what she wrote in her newly published book, Real Delicious.

Me and my sweet tooth wish that I can eat cake, cookies and desserts everyday but my brain, heart, thighs and the rest of my body said that I can't. What should I do? Listen to me or my brain??? LOL!

Fortunately, there are several recipes that I found at the Real Delicious that can create cakes and desserts that contain good nutrition and one of them is this...

hazelnut raspberry cake gluten dairy free
Craving for a healthy cake? Here you go...
You must try this reduced fat gluten free Hazelnut and Raspberry Cake!

This guilt-free cake is made from ground hazelnuts, eggs, buckwheat flour plus a reasonably small amount of good oil and so it is loaded with healthy fatty acids. Good oil? The book suggests the use of macadamia oil and I reckon any oil that is low in saturated fat and contains no trans fat is good too. For my cake, I have used trans fat free Alfa One Rice Bran Oil.

Shall we start baking?

Today, I'm using half the amount of the original recipe to bake one 14 cm round cake and I need to ...

Preheat oven to 170°C. Lightly grease and line one 14 cm round loose bottom or springform pan. The original amount (meaning double of the amount that I'm using here) can bake one 22 cm round cake.

Combine 23g buckwheat flour, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg...
... and 1/2 tsp baking powder. Set aside.
Using an electric mixer with the whisk attachment, beat 2 eggs and 70g caster sugar until pale and thick.
I'm trying to bake this cake as "healthy" as possible and so I have used raw caster sugar instead of white caster sugar. Please do not reduce the amount of sugar further as the sweetness of this cake is just right.
Using a spatula, fold in 40ml any neutral tasting oil, finely grated zest of 1/2 lemon ...
Sift in the buckwheat flour mixture.
Then fold in 100g ground hazelnuts.
Last, fold in 30g raspberries - either fresh or frozen is ok.
Spoon cake batter into the prepared pan and top the batter with another 30g raspberries.

Bake at 170°C for 40-45 mins or until a skewer poked into the cake comes out clean but I baked mine for 75 mins!!! because my cake contains frozen raspberries. If the top of your cake browns too quickly before its inside is fully cooked, cover the cake loosely with a piece of foil and continue to bake the cake until a skewer poked into the cake comes out clean.

Cool in the pan slightly for 10 mins, then transfer cake onto a wire rack to cool completely.

Serve with chopped toasted hazelnuts, more raspberries and yogurt (if you are not dairy allergy or intolerant).

hazelnut raspberry cake gluten dairy free
Yum! Now, I'm eating this cake with no worries.
Happy tooth. Happy brain and Happy me!

Do you like this recipe? YES! And I think it is awesome!
It's from the book, Real Delicious by Chrissy Freer.

Real Delicious by Chrissy Freer
This is the picture of this cake in the book.

Did I said that there are several recipes in Real Delicious that can create cakes, bakes and desserts that contains good nutrition too? Yes and they are orange, saffron and date custards, roasted strawberries with rosewater, ricotta yogurt cream and pistachios, mango granita, almond, date and cranberry cake carob, peanut butter and banana oat bars and including this ...

Banana and berry spelt bread

Like pancakes for breakkie but don't want it with excessive sugar, fat and carbohydrate? Then why not try these savoury oat and ricotta pancakes?

These light, wheat free pancakes are mainly made with protein rich ricotta and finely processed oats which is an excellent source of dietary fiber.

Still prefer pancakes to be sweet? The book says that you can serve these pancakes with chopped walnuts or a drizzle of honey instead.

Oat and ricotta pancakes

Besides baking and sweet food, there are many savoury recipes to choose in this book for many different kinds of food lovers...

For the kiddy lunch boxes, you can bake spinach and cheese muffins made with spelt flour and buttermilk.
For the fish and Mexican food lovers, here's a healthy version of fish tacos with toasted coconut salad.
For the meat lover, here's the burger without the bun!
The book says "... skips the bread and served it with a tangy pickled cucumber salad."
For tofu lovers, here's sticky tofu steaks with Asian slaw! - Oh! I like!!!
Among all, I reckon the Japanese-and-vegetarian food loving me is loving this recipe the most!
Adzuki bean, brown rice and edamame sushi salad. So YUMMY!

I hope that you will like this book as much as I do.

If you like this book and want to buy it, you may wish to know that it is available in most retail or online book shops selling at the retail price of AUD$35.

As this post is specially written to review this book, I'm sorry that I have agreed to the publisher that I can't publish the recipes in this book in this post. However, if you really wish to make this wholesome hazelnut and raspberry cake, please read my post in details, you will see that you can actually do it without a written recipe as I have fully illustrated the process very thoroughly to you. *Hint*

Before ending this post, I like to thank Murdoch Books for giving me this opportunity to do this review. I like to make a disclaimer here that I'm not paid to do this and like to share my most honest opinions with everyone who read this review.

Happy Baking
Please support me and like me at Facebook...

This post is linked to Cookbook Wednesday organised by Louise from Months of Edible Celebrations.


  1. Hi Zoe:)
    This recipe is awesome!!! I wish I could listen to my tummy but as you know, we must listen to our brains too, lol...

    There are such interesting healthy ingredients in this recipe and the others too. I especially like the sticky tofu steaks with Asian slaw recipe. Very interesting...

    I'm sure this cake is extra yummy knowing it is healthy too:)

    Thank you so much for sharing, Zoe...You are more than welcome to link this post up for Cookbook Wednesday. If you like, you can link it for last Wednesday or wait until I post for Cookbook Wednesday this week. Thanks again Zoe...

  2. I wish I could make this... looks really tempting, but can't use eggs at the moment... :( The cake looks really good...

  3. Zoe, that's a pretty cake and the fact that it is a healthy cake, all the better! The trouble with me is that if I like a cake, I must have a big piece. Or two. hee..hee...

  4. I love the combination of raspberries and hazelnuts!

  5. This book looks amazing. Tx for sharing Zoe

  6. Nothing beats a healthy cake and with hazelnut.... it is the ultimate!

  7. I could eat cake everyday! I don't of course, but I'd like to. :-) This looks terrific -- and is healthy enough that I might actually be able to add to my daily diet. "-)

  8. Raspberries and hazelnut combo, what is there not to like. Moreover its healthy too. Another slice please ;P