Since my metabolism became active again, I’ve resolved to pay more attention to breakfast with satisfying and more nutritionally balanced recipes and share them here! Sometimes restrictive diets, touted as miraculous, excessive workout routines, etc., may not have the desired effect and can even be counterproductive especially if you’re trying to lose weight. If you’ve noticed that no matter how hard you try, your weight doesn’t drop or even increases, you might have what’s commonly known as a “blocked metabolism“, which is our body’s inability to optimally use the energy we provide it! I personally experienced this frustrating process for two years, and regaining my shape was an unexpected achievement! It all starts with the first meal of the day, which must be complete and nutritious, but without creating those glycemic spikes caused by foods rich in simple sugars. My fit tower was the turning point: starting with a good source of carbohydrates and fiber like toast, a portion of proteins, like natural or Greek yogurt, and vitamins, minerals offered by fresh seasonal fruit! For me, this meal represents a true ritual. But variety is important. This hazelnut and poppy seed cake is an equally valid alternative against all those industrial snacks loaded with sugars and harmful ingredients for the body! The hazelnut and poppy seed cake instead contains only 50 grams of whole cane sugar and zero butter! It will be the perfect healthy morning treat or satisfying afternoon snack without any guilt!
If you like to vary and are attentive to what you eat from the first meal of the day, also try these fantastic alternatives:
- FIT COOKIES WITHOUT SUGAR WITH DRIED PLUMS, RAISINS, AND PINE NUTS (Gluten-free Recipe)
- PORRIDGE CAKE WITH OATS, APPLES, AND BLUEBERRIES (Recipe without butter and flour)
- THREE-INGREDIENT MINI PANCAKES (Vegan Recipe)
- BANANA AND OAT FLAKE PANCAKES (Recipe without eggs, fats, and sugar)
- FIT TIRAMISU TOWER
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while costing you nothing extra!
- 4/5 cup type 1 flour
- 1/3 cup hazelnut flour
- 1/2 cup hazelnut milk (and oat)
- 1/4 cup whole cane sugar
- 3 tbsps peanut oil
- 2 eggs (at room temperature)
- 3 tbsps poppy seeds
- 2 tsps baking powder
- 1 pinch salt
- 1/3 cup sour cherry jam (or other of your choice)
- 1/3 cup sliced almonds
Tools:
- 2 Bowls
- 1 Sieve
- 1 Hand Whisk
- 1 Spatula
- 1 Springform Pan
- 1 Crepe Pan
- 1 Spoon
Steps:
In a large bowl, combine all the powders, sifting the type 1 flour and the baking powder. Then add the hazelnut flour, whole cane sugar, and a pinch of salt.
Work with a hand whisk until all the ingredients are mixed evenly.
In a second bowl, combine the liquid ingredients, specifically the eggs, strictly at room temperature, and the oil.
Gradually add the vegetable milk and work with a hand whisk.
You should obtain a nice smooth batter.
Pour the liquid mixture into the bowl of powders and mix with a spatula.
You should obtain a smooth and homogeneous mixture.
Finally, add the poppy seeds and mix with the whisk.
Transfer into a springform pan Ø 20 previously greased and floured and bake in a preheated oven at 356°F for 25′-30′. The toothpick test will confirm when it’s done. Remove from oven and let cool at room temperature.
Meanwhile, as the cake cools, in a crepe pan, toast the almond slices for a few minutes on low heat, stirring continuously.
Once golden, turn off and set aside.
Once cooled, remove the cake from the pan.
Spread a light layer of sour cherry jam or another of your choice on the surface of your cake.
Garnish finally with the toasted almond slices.*
Serve!
And voilà…your fit cake with hazelnut flour and poppy seeds is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The fit cake with hazelnut flour and poppy seeds can be kept at room temperature under a glass dome for up to 3-4 days. If not enjoyed immediately, I recommend adding the toasted almonds only when serving.
Tips, notes, variations, and suggestions
🟣* I recommend adding the toasted almond slices only when serving the cake to ensure their crunchy texture upon tasting!
