cook | hazelnuts
By MANDY SINCLAIR
Blueberry & hazelnut cake
1¼ cup plain flour
1 cup caster sugar
¾ cup ground hazelnuts
2½ tsp baking powder
½ tsp ground cinnamon
finely grated rind of 1 lemon
2 x 125g punnets blueberries
¾ cup milk
1/3 cup vegetable oil
1 egg
1 tsp vanilla essence
hazelnut topping
½ cup hazelnuts, chopped
¼ cup brown sugar
¼ cup plain flour
1 tbsp vegetable oil
1. Preheat oven to 190C or 170C fan. Grease a 23cm springform pan.
2. Sift flour, sugar, ground hazelnuts, baking powder and cinnamon into a large bowl. Add lemon rind and 1 punnet of blueberries. Toss to combine. Whisk together milk, oil, egg and vanilla. Add to dry ingredients and mix until just combined. Fill prepared pan.
3. To make topping, mix together hazelnuts, brown sugar and flour. Scatter topping and remaining blueberries over cake batter. Drizzle with oil. Bake for 50-55 mins, until a skewer inserted comes out clean.
Serves 12
Tip
replace hazelnuts with pecans, almonds or macadamia nuts.
try this …….
…add toasted hazelnuts to salads, chocolate cake and brownies.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
