Buckwheat apple and hazelnut cake

There is a shortage of butter and I just put the video of the kouign amann (see the video HERE)! This made me laugh out loud because I didn’t hear about this shortage until after I announced the video. But I still want to bake, even without butter, and I just got a new utensil from KitchenAid. These two elements gave me the idea to make this cake, naturally gluten-free, with buckwheat flour and hazelnuts. With a hint of honey and cinnamon, it smells like fall. Don’t worry, even without the utensil, you can still make this low-sugar cake, which is a thousand times better cold.

Recipe for a 22cm square mould:

100g of hazelnuts
100g almond powder
330g of full fat cream
4 eggs
75g hazelnut oil (or rapeseed oil)
60g icing sugar
65g of honey
1 teaspoon of liquid vanilla
65g buckwheat flour
1/4 teaspoon cinnamon powder
1/4 teaspoon salt
5 apples

Blend the hazelnuts to a powder. You can also put some powder already made.

Pour into a bowl with the almond powder, cream and eggs.

Add hazelnut (or rapeseed) oil, powdered sugar, honey and vanilla.

Mix with a whisk and add buckwheat flour, cinnamon and salt.

The dough is ready.

For this recipe, I decided to use a new utensil from KitchenAid that I love. It is a vegetable or fruit cutter that makes strips. It is placed on the robots of the brand.

The apple is placed in the metal spike.

In 20 seconds, the apple is delivered in a wide band. I think it’s great!

You can of course make the cake by cutting the apples into thin slices, or even with a mandolin. Line the pan with parchment paper. Pour a good ladleful of batter.