Raspberry Hazelnut Cake

Ingredients

• 150 g Whole wheat flour
• 200 g Ground hazelnuts
• 65 g fine rolled oats
• 1 egg
• 2 tbsp Rapeseed oil
• 60 g honey
• 100 g Sour cream
• 500 g red raspberries
• 1 vanilla pod
• 3 egg whites
• 1 pinch salt
• 0.5 tsp cinnamon powder

Instructions

1. 1.

   Mix the flour with 100 g hazelnuts and 50 g oats. Beat one egg with oil, 2 tbsp honey and the sour cream. Add the dry mixture and knead quickly into a smooth dough.

2. 2.

   Roll the dough on a lightly floured surface, line a springform pan and shape a 3 cm rim. Chill for 30 minutes.

3. 3.

   Wash the raspberries, pat dry and gently separate the stems with a fork.

4. 4.

   Split the vanilla pod lengthwise, scrape out the seeds. Whisk the vanilla seeds with egg whites, salt, cinnamon and remaining honey over a hot water bath until stiff peaks form; fold in the remaining hazelnuts, oats and raspberries.

5. 5.

   Spread the mixture onto the dough base. Bake in a preheated oven at 180 °C (160 °C fan) for 40–50 minutes. Remove, cool and serve cut into pieces.