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Nutty Blueberry Cake by Mason Cash

Honey and maple syrup sweeten the deal with this nutty sponge sensation, and a jam-marbled cream filling give it a picture perfect finish. 


  • 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


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

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