The Marionberry-Hazelnut Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.
I have never seen Marionberries before and its not easy to reasonably priced berries such as blackberries or raspberries locally, so I decided to settle on blueberries for this cake. I thought the blueberries and almond nibs made a pretty pattern on top of the cake.
The cake texture is moist, fine and soft. This is one of the cakes from this book which I enjoyed more than others much because of the aroma in each bite coming from the ground hazelnut/almonds.
The flavourful cake was enhanced by the berries and the crunchy nuts on top. Overnight, I'd say this is a very delightful tea cake which is fairly simple to make as well.
I baked half the cake in a loaf pan and below is my ingredients list for half the recipe. For the full recipe, please go to Janis of The Kitchen is My Shrink.
Blueberry-Hazelnut Cake (1 loaf)
- 1/2 cups + 2 tbsp of ground hazelnut meal or almond meal (I used a combination)
- 56 g of butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 1/2 large eggs
- 1/4 tsp almond extract (omitted)
- 1/4 cup all purpose flour
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup fresh or frozen berries
- 1 tbsp Demenara or turbinado sugar
- 1/6 cup hazelnuts, toasted, skinned and chopped, or sliced almonds
Lovely looking cake, with the blueberries and almond nibs! This is another winner cake indeed! Love its soft, tender texture. Another keeper recipe!
Really interesting. I didn't know what Marionberries were either - had to look it up ;-) In Scotland we would call them brambles, in England blackberries they do taste lovely but I'm a huge fan of blueberries too and love how they pair so well with almonds and hazelnuts in this delicious cake!ReplyDelete
This is a beautiful cake. I love the blueberries and hazelnuts that you used.ReplyDelete
Sounds yummy on the combination of blueberries and hazelnuts together. By the look of the moist texture I am sure it is delicious!ReplyDelete
your version looks scrumptious! Inspiring me to give this a try too!ReplyDelete
The cake looks wonderfully moist and i love the brown colour from the demerara and brown sugar. Reminds me alot of the cakes i used to eat in australia. Berries and brown sugar, yummy.ReplyDelete
I have some blueberries left in the fridge, i may try this out !ReplyDelete
Those close pictures are very temping. I was going to take a bite but I would not to ruin your pretty picture. I love macadamia nut and blueberries so this would be a lovely bread for me to try. Happy baking and take care and have a super weekend. BAMReplyDelete
Yet another great recipe Mich! I love the look of this cake especially the hazelnuts around it. Blueberries will be in season here very soon... bookmarking!ReplyDelete
Mich , please ! Don't tempt me lol Your cake looks wonderful ! The moist texture looks very inviting :DReplyDelete
Gosh! you've made my favourite cake. Can wait to bake this yummy cake :)ReplyDelete
I can never get enough of this kind of cake..moist and loaded with great ingredients.ReplyDelete
Ooh I think I like your version better than the marionberries. Blueberries are always delicious in a cake. Very tempting pictures again!!ReplyDelete
When berries, especially blueberries, are in the cake, I get really excited to look closer and wish to eat it. Love the hazelnut combination too.ReplyDelete
Mich, I have never heard of marionberry before, wonder how they look like but I like your blueberry version for this cake! Blueberry is currently selling for nearly $10 per punnet so I have stopped buying it for a while. Your cake looks very moist there!ReplyDelete
Got both berries and nut on top of the cake, sure taste good! Happy Mother's Day to you.ReplyDelete
Hey Mich, I'm salivating by looking at your cake. It looks so soft and simply berry-licious.. Happy Mothers Day, my dear!ReplyDelete
i havnt made this cake yet..i hv blueberries, strawberries and some blackberries too..i'll see what to do..ReplyDelete
Lovely moist cake & very berrilicious too! We love this cake very much too. ;)ReplyDelete
Hi Mich, another delectable cake. Look awesome and I love hazelnuts and blueberry too.ReplyDelete
hi Mich, all gave good reviews about this cake, so excited to bake this cake tomorrow :)ReplyDelete
you did a beautiful job!
I will use blueberries too and almond :)
Love the idea of blueberries and just look at that layer of almonds! Yumms!ReplyDelete
I used blueberries also. I have no idea what a marionberry is. Your cake looks delish and I know, it must be. Great job.ReplyDelete
what a beautiful cake. This is definitely another keeper in our household.
Your cake is beautiful and sounds perfect for afternoon tea. :) Great substitute using blueberries for your cake.ReplyDelete
Looking yummy and delicious. hazelnut cake texture is moist, fine and soft. Ingredients for this cake is very less so i am going to try this cake.ReplyDelete