Saturday, 8 November 2014

Hazelnut, Yoghurt and Blackberry Cake

This is a simple adaptation of one of the first recipes on my blog, a hazelnut loaf cake. All I have done is stir 200g blackberries and some the juice of a small orange into the cake batter, to make a less plain cake. I like it both plain and with the fruit. When it is plain, I think it is nicest with some stewed fruit or jam or curd (I suggested this spiced damson curd), and with the fruit in the cake, it's good just by itself.

I have made the name a little fancier- the original recipe always had yogurt in it. Two reasons- I like the way it sounds, and you can taste the tang of the yogurt in the cake, so I think it is worth mentioning.

Skinning the hazelnuts is a bit of a faff, so I don't do it very thoroughly, but I definitely think it is worth the extra effort to use whole hazelnuts that you grind yourself. The flavour you get is much more intense than anything you could get with ready-ground nuts.

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