RECIPE OF THE WEEK: BLUEBERRY AND HAZELNUT CAKEJuly 16, 2015 4:14 pm
This week’s recipe is packed with the tree-nutty goodness of hazelnuts, bursting with healthy oils and minerals, along with this month’s fruit, blueberries! This not-so-naughty cake also features antioxidant-rich maple syrup, immunity-boosting honey and stomach-soothing yoghurt. So if you’re looking for something to occupy your Sunday afternoon this weekend, look no further than this recipe for success and enjoy a delicious and wholesome cake made with love and filled with healthy goodness. It’s the perfect treat!
For the cake:
110g whole hazelnuts
250g unsalted butter, softenened
225g white spelt flour
2 tsps baking powder
4 large free range eggs
130g maple syrup
finely grated zests of 1 lemon
For the filling/topping:
1 punnet blueberries
Edible flowers, to decorate
1. Preheat the oven to 180oC and grease and line 2 x 18cm loose-bottomed sandwich tins.
2. First, scatter the hazelnuts onto a baking tray and toast in the oven for 4-6 minutes. Once golden brown, remove and cool before carefully rubbing off some of the skins, then whizz them up in a blender to a fine consistency.
3. Now for the cake – sift the spelt flour and baking powder into a bowl and add the ground hazelnuts. In a separate bowl whisk the butter, eggs, honey, maple syrup and lemon zest, before carefully folding all of the ingredients together.
4. Divide the mixture into the two tins and bake for 25-30 minutes, until cooked (when you insert a skewer it should come out clean). Once baked, remove the nuts from the oven and cool on a wire rack.
6. For the filling/topping, roughly mush a handful of the blueberries in a bowl using a fork before mixing in the yoghurt and honey. Spread half of the filling over one of the cakes and place the second cake on top, before topping with the rest of the filling. Scatter the remaining blueberries over the top along with a few edible flowers. Slice into 8-10 wedges and share!