Healthy Ingredients, Traditional Taste
of four and expert on healthy home cooking, Emily Rose
developed this recipe as a healthier version of traditional
favorite without sacrificing flavor or texture. To do this
she turned her kitchen into a laboratory and recruited her
kids as kitchen hands and taste testers. Instead of butter,
refined sugar, and white flour, she uses rice bran oil, raw
honey and whole wheat flour.
Chocolate Hazelnut Cake
1⁄2 cup (125 ml) rice bran oil
1⁄2 cup (150 g) honey
1⁄2 cup (125 ml) orange juice
3⁄4 cup (80 g) hazelnut meal
1 cup (160 g) wholemeal (whole wheat) self-rising flour
1⁄3 cup (35 g) finely grated 70% dark chocolate
70g 70% dark chocolate
1 tablespoon honey
2 teaspoons rice bran oil
Hazelnuts for decorating
Preheat oven to 160°C (315°F) fan-forced.
Whisk together eggs, oil, and honey. Add orange juice. Mix
in hazelnut meal and flour until combined. Add grated dark
chocolate and mix.
Grease a 20 cm round tin with oil and line the base with
baking paper. Pour in mixture and bake for 35 to 40 minutes.
Allow to cool for 20 minutes before removing and leaving to
cool on a cake rack.
When cake has cooled prepare icing. Melt chocolate and
stir in honey and oil. Mix until honey is dissolved. Use a
blunt knife to ice the top and sides of the cake.
Decorate with hazelnuts.
These recipes (also see recipe for
Chocolate Cake) are from Rose’s ebooks
Have Your Cake
and Home Cooking for Kids both available from Amazon.com.