Hazelnut and Blueberry Cake Recipe

Serves: 10

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• 150g (5oz) unsalted butter, plus extra to grease
• 100g (31/2oz) self-raising flour, plus extra to dust
• 7 large egg whites
• 225g (8oz) caster sugar
• 1tsp vanilla extract
• 125g (4oz) blueberries
• 50g (2oz) hazelnuts, roasted and finely chopped
• 200ml (7fl oz) double cream
• 3tbsp lemon curd
• Icing sugar, to dust

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) loose-bottomed cake tin, then dust with flour (tapping out any excess). Melt the butter in a small pan and set aside for 10min to cool slightly.
2. Using a handheld electric whisk, beat the egg whites in a large bowl until stiff but not dry. While still mixing, gradually add the sugar and beat until the mixture becomes thick and glossy.
3. Beat in the vanilla and about half the cooled, melted butter, followed by half the flour. Repeat process until all butter and flour are incorporated. Use a large spoon to fold in a small handful of the blueberries and half the nuts. Spoon mixture into prepared cake tin and sprinkle over the remaining berries and nuts. Bake for 40-50min until golden and there is no wobble to the cake when you shake the tin slightly.
4. Run a knife around the inside edge of the tin to help release the cake, then take it out of the tin and cool on a wire rack. It will sink in the middle slightly but don't worry - this is the nature of a whisked egg sponge.
5. Put the cream into a medium bowl and whip until it just holds its shape. Stir in the lemon curd. Dust cake with icing sugar and serve in slices with the lemon curd cream.
6. TO STORE: Keep the finished cake covered in fridge for up to three days.
   
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