This past week has felt like fall in San Francisco…but I know the September heat is yet to come. Thankfully, it usually cools down a lot at night.

A couple weeks ago I spotted these Cinnamon Raisin Mochi at my favourite grocery store, Rainbow Grocery. You cut the hard cake into small squares and bake for ten minutes; the mochi expand and get all warm and gooey on the inside. I’m a big fan of black sesame glutinous rice balls; it’s no surprise these were delicious as well! And, of course, they’re even better with a big dollop of Cinnamon Roll Walnut Butter.

On to the recipe…yep, you read that right…it’s cake, for breakfast! Orange peel is the perfect accent for rich, nutty walnuts. Shredded carrots and almond meal made the cake amazingly soft and moist. A smear of icing and you could even serve this for dessert!

Hazelnut Orange Breakfast Cake

 

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Author: noctekana@gmail.com

Serves: serves 6-8

Ingredients

wet

• 2 Tbsp flax meal + ¼ cup milk
• 2 cups finely shredded carrots
• ¼ cup + 2 tbsp milk
• ¼ cup maple syrup
• ¼ cup hazelnut oil or other nut oil
• 1 Tbsp dried orange peel

dry

• 1 cup whole wheat flour
• 1 cup almond meal
• 2 tsp baking powder
• ½ tsp salt

add-in

• ½ cup chopped roasted hazelnuts

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, add flax meal and ¼ cup milk. Stir and let sit for 5 minutes.
3. In a large bowl, mix dry ingredients.
4. In a medium bowl, mix flax mixture and remaining wet ingredients.
5. Add wet ingredients to dry and mix well. Stir in roasted hazelnuts.
6. Oil an 8-inch cake pan and pour in thick batter. Distribute and smooth.
7. Bake for 45-55 minutes until an inserted toothpick comes out clean. Let cool before removing from pan and slicing.

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