Nutty Blueberry Cake

00h 30
00h 40

A true showstopper, our Nutty Blueberry layer cake has two layers of hazelnut sponge topped with delicious blueberry cream.

    Ingredients and Method


    • 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 tbsp blueberry jam
    • 200g blueberries


    1. Preheat oven to 180°C.
    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.
    3. Using a food processor, grind the hazelnuts into a fine meal.
    4. Combine all of the ingredients in a large mixing bowl and beat into a smooth mixture.
    5. Divide the mixture between two greased cake tins and bake for 25-30 minutes or until the cakes are risen and golden.
    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.
    7. For the blueberry cream, whip the double cream to form soft peaks. Carefully stir in the jam to create a marbled effect.
    8. Spread half of the blueberry cream on top of one of the halves and assemble the cake.
    9. Cover the top with the remaining cream and decorate as desired with fresh blueberries.

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