Blueberry & hazelnut cake
Plump blueberries and crunchy hazelnuts are a good start for any cake. Add a sponge that’s light as can be and a dollop of lemon curd-flavoured cream, and you’re in for a treat. SERVES 10 PREP 20min, plus cooling COOK about 50min
• 150g unsalted butter, plus extra to grease
• 100g self-raising flour, plus extra to dust
• 7 large egg whites
• 225g caster sugar
• 1tsp vanilla extract
• 125g blueberries
• 50g roasted chopped hazelnuts
• 200ml double cream
• 3tbsp lemon curd
• Icing sugar, to dust
1 Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm loosebottomed cake tin, then dust with flour (tapping out any excess). Melt butter in a small pan and set aside for 10min to cool slightly.
2 Using a handheld electric whisk, beat the egg whites in a large bowl until stiff. While still mixing, gradually add the sugar and beat until the mixture becomes thick and glossy.
3 Beat in the vanilla and about
1/2 the cooled, melted butter, followed by 1/2 the flour. Repeat until all butter and flour are incorporated. Use a large spoon to fold in a small handful of the blueberries and 1/2 the hazelnuts. Spoon mixture into prepared cake tin and sprinkle over the remaining berries and nuts.
Bake for 40-50min until golden and there is no wobble to the cake when you shake the tin slightly.
4 Run a knife around the inside edge of the tin to help release the cake, then take it out of the tin and cool on a wire rack. It will sink in the middle slightly, but don’t worry – this is the nature of a whisked egg sponge.
5 Put the cream into a medium bowl and whip until it just holds its shape. Stir in the lemon curd. Dust cake with icing sugar and serve in slices with the lemon curd cream.
TO STORE Keep the finished cake covered in the fridge for up to 3 days. PER SERVING WITH 1TBSP OF FLAVOURED CREAM: CALS 356; FAT 23G; SAT FAT 12G; CARBS 36G