Blueberry Hazelnut Cake
The Blueberry Hazelnut Cake is a delightful afternoon tea cake, with a frangipane base that combines the sweetness of blueberries with the nutty richness of hazelnuts. This moist and tender cake infusioned with the flavors of fresh blueberries and fragrant hazelnuts makes this recipe perfect for any occasion. Pair it with ice creams, sweet sauces, or jams of your choice.
Add 100g of hazelnut flour, 100gof powdered sugar, and 100g of room temperature butter to a stand mixer bowl
Mix on high speed with the paddle attachment until fluffy and pale yellow
Add 2 eggs, one at a time, while mixing
Add 20g of all-purpose flour and mix until smooth
Line the sides of a 20cm diameter ring mold with parchment paper. Place it on a silicone mat and pour half of the batter. If you prefer, you can use a piping bag
Add 1tbsp of blueberries and cover with the remaining batter. Top with 1tbsp of blueberries and 1tbsp of halved hazelnuts
Bake the cake for 35m until golden brown
Let the cake cool down, unmold, and remove the parchment paper. Top with powdered sugar to taste. The blueberry hazelnut cake is ready
Enjoy! Try pairing it with vanilla cream, chantilly, or ice creams!
Yield 8 portions
Room Temperature Butter100g
Powdered Sugarto decorate
Metal Ring Mold
Silicone Baking Sheet