a try. I loved the results! The hazelnut flavor is subtle, but it adds a layer of intriguing and earthy sweetness to the cake. (If you have trouble finding hazelnut flour, you can make your own by grinding hazelnuts in a food processor, or you can substitute almond flour.)
Yield: 6-8 servings
Prep time: 20 minutes
Bake time: 20 minutes
(about 3/4 pound or 25 dates)
or unsalted butter, softened, plus more for greasing the pan
1/2 teaspoon cream of tartarPowdered raw or coconut sugar, for serving*
*To powder raw or coconut sugar, pulse it briefly in a coffee or spice grinder.
Add the hazelnut meal, tapioca flour, baking soda, and cream of tartar, and process until combined. Transfer the batter to the prepared pan, and use a rubber spatula to smooth the top and make sure the batter is evenly distributed. Place the pan on a baking sheet and bake for 40-45 minutes, or until the cake is set in the middle and a toothpick comes out without any goo (a few small crumbs are fine).Let the cake cool in the pan on a rack for 30 minutes, and then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert the cake onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
Sprinkle with powdered sugar if desired, slice, and serve.
Used in this recipe: