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Crushed blackberry and hazelnut cake
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Preparation time: 30 minutes, plus cooling
Cooking time: 35 minutes
150g unsalted butter, softened, 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
1⁄2 tsp fine salt
150g whipping cream
1 tbsp icing sugar, plus a little extra for dusting
1⁄2 tsp vanilla bean paste (or 1 tsp vanilla extract)
150g Waitrose & Partners Blackberries
1 Preheat the oven to 180 ̊C, 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.
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.
Typical values per serving: