Crushed blackberry and hazelnut cake

Name: Crushed blackberry and hazelnut cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 150 g unsalted butter, plus extra for greasing; 200 g blanched hazelnuts; 150 g caster sugar; 3 medium British Blacktail Free Range Eggs, beaten; 100 ml whole milk; 200 g self-raising flour; ½ tsp fine salt

This fluffy sponge cake, flavoured with ground hazelnuts, is filled with whipping cream infused with vanilla bean paste and crushed blackberries.

4 out of 5 stars(1) Rate this recipe

Serves8
CourseCake
Prepare30 mins
Cook35 mins
Total time1 hr 5 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

150g unsalted butter, plus extra for greasing
200g blanched hazelnuts
150g caster sugar
3 medium British Blacktail Free Range Eggs, beaten
100ml whole milk
200g self-raising flour
½ tsp fine salt

For the filling

150g whipping cream
1 tbsp icing sugar, plus a little extra for dusting
½ tsp vanilla bean paste, (or 1 tsp of vanilla extract)
150g Waitrose & Partners Blackberries

Method

Preheat the oven to 180ºC, gas mark 4. Lightly grease 2 x 18cm round cake tins and line the bases with baking parchment. Put the hazelnuts on a baking tray and roast for 10 minutes, until golden and fragrant; set aside to cool.
Put the cooled nuts and 2 tbsp caster sugar in the large bowl of a food processor. Pulse until the nuts are finely ground. Tip out of the bowl and set aside. Add the remaining sugar and 150g butter to the processor and whizz until combined.
Next, whizz in the eggs, a little at a time, until combined. Then whizz in the milk, then the flour and salt until you have a smooth batter. Finally, pulse in the ground hazelnuts until just combined. Divide between the tins and bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Cool on a wire rack.
Once cool, remove the cakes from the tins. Whisk the cream with 1 tbsp icing sugar and the vanilla to soft peaks. Lightly crush the blackberries with the back of a fork or a potato masher. Sandwich the cakes with the cream and crushed berries. Dust the top with a little icing sugar to serve.