Crushed blackberry and hazelnut cake
Waitrose and Partners

Crushed blackberry and hazelnut cake

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

Take care when grinding the hazelnuts in the food processor. Short pulses are the best way to not overwork them and stop them releasing too much oil. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,432kJ/ 585kcals

Fat

41g

Saturated Fat

16g

Carbohydrates

42g

Sugars

23g

Fibre

3.7g

Protein

9.7g

Salt

0.6g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
New lower price

0 added

0 in trolley

Quantity of Essential Unsalted Dairy Butter in trolley 0

0 in trolley.

Essential Unsalted Dairy Butter250g

250g
British

Item price

£2.00

Price per unit

£8/kg

0 added

0 in trolley

Quantity of Essential Unsalted Dairy Butter in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.

Waitrose British Blacktail Free Range Medium Eggs6s

6s

Item price

£1.60

Price per unit

26.7p each

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.

Essential British Free Range Whole Milk 4 pints2.272litre

2.272litre
British

Item price

£1.70

Price per unit

74.8p/litre

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Essential Self-Raising White Flour in trolley 0

0 in trolley.

Essential Self-Raising White Flour500g

500g

Item price

50p

Price per unit

£1/kg

0 added

0 in trolley

Quantity of Essential Self-Raising White Flour in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating