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Nutty Blueberry Cake


  • 74g hazelnuts
  • 50g ground almonds
  • 250g unsalted butter
  • 220g wholemeal spelt flour
  • 2 tsp baking powder
  • 4 large eggs
  • 120ml honey
  • 120ml maple syrup

For the filling

  • 300ml double cream
  • 2 tablespoons blueberry jam
  • 200g fresh blueberries

Step 1

Preheat oven to 180°C.

Step 2

Toast hazelnuts in the oven for approximately 5 minutes. Remove from the oven once they start to change colour and rub off most of the skins.

Step 3

Using a food processor, grind the hazelnuts into a fine meal.

Step 4

Combine all of the ingredients in a large mixing bowl and beat into a smooth mixture.

Step 5

Divide the mixture between two greased cake tins and bake for 25-30 minutes or until the cakes are risen and golden.

Step 6

Remove the cakes from the oven and leave to cool for 5 minutes before removing from the cake tins and placing on a cooling rack.

Step 7

For the blueberry cream, whip the double cream to form soft peaks. Carefully stir in the jam to create a marbled effect.

Step 8

Spread half of the blueberry cream on top of one of the halves and assemble the cake.

Step 9

Cover the top with the remaining cream and decorate as desired with fresh blueberries.