• David Hall

Blueberry, Lemon and Hazelnut Cake


Ingredients

200g butter or margarine

200g caster sugar

3 large eggs

1 tsp vanilla extract

100g ground hazelnuts or almonds (make your own in a food processor using toasted whole nuts, skin on or off)

100g self-raising flour

Zest and juice of one lemon

100g fresh blueberries

50g chopped hazelnuts


1 - Pre-heat oven to 180C/160C fan/GM4. Grease and line a 20cm springform tin.

2 - In a large mixing bowl, beat the butter and sugar together either using a wooden spoon or electric whisk until pale and fluffy.

3 - Beat in the eggs one by one. Then, fold in the vanilla extract, ground nuts and flour.

4 - Finally, fold in the lemon zest and juice and the blueberries. Tip into the prepared tin, smooth off and sprinkle on the chopped hazelnuts.

5 - Bake on the middle shelf for 45-50 minutes. Check after 30 minutes and if it beginning to catch, cover in a double layer of tin foil.

6 - Remove and allow to cool. Lovely served warm with double cream or Greek yoghurt.

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