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Tag Archives: spring baking

Blueberry Hazelnut Cake

 



This is one from the archives. A relatively easy cake that packs a real blueberry punch!  Because of all of the blueberries, it is a moist cake that keeps well.

Blueberries seem to be perennially in season here in Sydney and are relatively inexpensive. I have them permanently on hand for my breakfast granola with Greek yoghurt. But they’re yummy baked in a cake too.

This cake maximises the blueberry thing with fresh blueberries, dried blueberries and blueberry jam. The main hit comes from the fresh blueberries, and you could easily leave the dried ones out altogether- they’re not always easy to buy. Or substitute some raisins instead.

The “jam” is actually pretty simple – some blueberries cooked with sugar and water to make a rough preserve.

And a double hazelnut hit from the ground hazelnuts and the toasted hazelnuts.

It can be dressed up or down – great for afternoon tea or for a dessert.

Ingredients

125g softened butter

115g  caster sugar

1 tsp vanilla extract

2 free-range eggs

1 heaped tbls sour cream

90g ground hazelnuts

1/4 cup toasted and finely chopped  hazelnuts

100g self-raising flour

1/2 tsp bicarbonate of soda

60ml milk

30g dried blueberries, soaked in 1 tblsp of water for an hour (or substitute raisins or leave out altogether)

200g fresh blueberries

75g caster sugar

Method

You can make this cake in a stand mixer, but I prefer to use a food processor. Either will work well!

Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.

Cream butter, caster sugar and vanilla extract in a food processor.  Add the free-range eggs and process until eggs are well incorporated. Pulse in the sour cream.  Sift the ground hazelnuts with the chopped hazelnuts,  SR flour and bicarbonate of soda. Stir in the sifted ingredients into the mixture with a spoon, then stir in the milk.

Fold in the soaked dried blueberries or raisins if using, and half of the fresh blueberries. Spoon into the springform cake tin.

Bake for  about 45 minutes, or until a skewer inserted into the cake comes out clean.

Meanwhile, cook the remaining blueberries and caster sugar with 2 tablespoons of water in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon to help them release their juices.

Cool the cake completely in the tin before removing the ring of the springform tin. As the cake is quite moist and therefore a bit delicate, carefully remove it from its base using an offset spatula or indeed a ordinary metal spatula.

Pile the blueberry “jam” onto the top of the cake. Serve with more fresh berries and a sprinkling of sugar if desired, with whipped cream, creme fraiche or sour cream, any kind of cream goes well with this sweet blueberry baked delight!

 

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Cheesecake with Salted Caramel

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I made and blogged this luscious cheesecake almost a year ago. With spring on the horizon in Sydney – just – I thought I’d re-blog to remind myself of warm sunny days and lunch in the garden.

It’s a baked cheesecake, made from a 60s recipe (Quirky sister 1, in her baking days, used to make it). It’s served with salted praline and salted caramel sauce.

Cheesecake

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

Salted  Praline

Heat 1 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt!

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of flaked almonds.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

Salted Caramel Sauce

Ingredients
200g sugar
75ml double cream
50g butter, cubed
½ tsp sea salt flakes

Method

Put the sugar in a  saucepan with 50ml water. Gently heat on low, swirling the pan but not stirring, until just melted.  Simmer gently, swirling regularly, until the liquid is very dark golden caramel. Remove the saucepan from the heat then carefully and quickly whisk in the cream and butter. Be careful as the mixture will splutter. Keep whisking until smooth, then beat in the salt. Let cool. You can make the caramel in advance.  Put in the refrigerator but bring back to room temperature before using.

Decorate the cheesecake with shards of salted caramel praline and crunchy bits, berries and edible flowers. Serve with the salted caramel sauce on the side.

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