Lemony Hazelnut, Blueberry Cake

If you love berries and nuts and like cream you can combine them all in the cake recipe and forget all your troubles when you enjoy a slice (or two....).

It is going to take some of your time with the preparation but it is all worth it!

Serves: 4/5 people

Preparation time: 40 minutes

Cooking time: 20/25 minutes.


Ingredients:

  • 60g hazelnut (white, no skin)

  • 80 unsalted grass fed butter, very soft but not melted

  • 120g flour (I used 60g of gluten-free white flour, 30g of buckwheat flour and 30g of brown rice flour). You can use any flour you like.

  • 1 tsp baking powder

  • 2 large free range eggs - at room temperature

  • 50g honey

  • 50g maple syrup

  • Zest of half large organic lemon.

Filling:

  • 150ml double cream or whipping cream. Double cream is more dense and a bit heavier.

  • 1 tbsp blueberry jam

  • 100 gr fresh blueberry

  • Fresh flowers to decorate (optional).



Method:


Pre-heat the oven to 180C. and grease and flour 2 loose-bottomed sandwich tins or 2 normal round cake tins.


Toast your hazelnut in the oven for 5 minutes; once they are changing colour and release their nutty aroma, take them out and leave to cool for a few minutes then whizz them in a food processor into a fine meal.


Sift the flours and baking powder into a large bowl and beat in all the other ingredients with an electric hand mixer. Add the eggs one at a time. Do not over mix as you want a light cake. Scrape the mixture into the tins, level the top with the back of a spoon or a palette knife.


Bake for 20 minutes until the cakes are golden and try to insert a skewer in the middle and see if it comes out clean. Remove from the oven and leave to cool for 5 minutes then take them out form the tins and place them on a cooling rack.


Prepare the cream: light whip the cream until very soft peaks form. Take one spoonful of jam and carefully add it to the cream.


Put on cake carefully on your cake plate. spoon over two thirds of the cream and then place the second cake on top. Spread the remaining third of the cream on the top of the second cake then add fresh blueberry over the cream and scatter with those beautiful flowers....



Note:

If you use fresh flowers make sure they are pesticides free and suitable for consumption.





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