Hazelnut & Eggnog Sheet Cake with Lemon Icing {gluten-free}
This rich Hazelnut & Eggnog Sheet Cake with Lemon Icing is my favourite bake for the Easter Holidays! Easy to make, gluten-free and perfect for a big crowd! This traditional German Easter Recipe is a keeper for sure!
Ingredients
- 5 eggs
- 250 g icing sugar
- 2 tsp vanilla extract
- 200 ml eggnog or German Egg Liqueur
- 200 ml oil sunflower, coconut, mazola etc.
- 1 pinch of salt
- 250 g potato flour you can substitute with cornstarch and glutenfree flour 1:1
- 2 tbsp gluten-free flour coconut or almond flour
- 15 g baking powder glutenfree
- 75 g ground hazelnuts
- 2 tbsp rum or baileys optional
For the glaze
- 200 g powdered sugar
- 1/2 Lemon, juiced
Instructions
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Preheat the oven to 350 and line a 9 x 13- inch rectangular baking pan with parchment paper.
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In your stand mixer, whisk the eggs and powdered sugar with the whisk attachment until fluffy for about 5 minutes. Briefly whisk oil, eggnog and vanilla and add to the batter in a thin stream.
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Mix dry ingredients. Turn down the speed and switch to the paddle attachment. Add dry mix tbsp by tbsp and only whisk until the flour is incorporated. Stir in the rum or Baileys and pour cake batter into the pan. It will be rather liquid!
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Bake for 45 to 50 minutes or until a skewer or toothpick inserted into the middle, comes out clean. Let cool and turn upside down onto a cooling rack.
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Make a glaze, whisking together the powdered sugar and lemon juice. Glaze the cake and let dry.
Recipe Notes
You can use store-bought alcohol-free eggnog or homemade eggnog.
Use ground almonds instead of ground hazelnuts, if you prefer that.
Of course, you can ice the sheet cake with an eggnog icing. Simply swap lemon juice for eggnog