Welcome Spring Cake Hazelnut
Sponge Cake Base 1 cup Hazelnut flour 7 Dates, smaller Helwah dates or 6 Medjool dates 1 tablespoon virgin Coconut oil 1 pinch of Himalayan salt 1/4 teaspoon real Vanilla from pod 1/4 teaspoon ground Cardamom
Not exact matches
The petit four «sec» and «glace»; can be
sponge or
cake based, biscuit or cookie
based, meringue
based, marzipan
based, fresh fruit or chocolate
based.
The
base, as stated earlier, is a vanilla
sponge cake.
With a gluten free
sponge cake as the
base and with a dairy free option.
I always think of this recipe as my «American»
sponge cake recipe though — no idea why, it just reminds me of American
based desserts I've had.
The naturally sweet flavor of corn shines through in this delicate gluten - free
sponge cake, which forms a wonderful
base for blackberries and cream.
The basic
sponge cake is
based on a recipe I found from a Finnish vegan blog kamomillankonditoria.com (a great resource for vegan baking enthusiasts, blog in Finnish).