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