Even though I haven't baked or blogged for a while I have still been indulging in many a sugar filled treat. Giant Jaffa cakes, dairy milk, speculoos and custard creams to name a few. So when I saw recipes for nourishing cakes filled with fruits, nuts and natural sugars in this months Women's Health, I thought I'd give one a go.
I chose to make the lemony hazelnut and blueberry cake as it sounded similar to the Hummigbird blueberry and lemon bundt that I love baking. My brother always asks for the 'one with blue spots'!
With blueberries and hazelnuts these cakes are packed with vitamin E and anti oxidants, perfect for skin. Something I struggle with being a sweet treat fiend!
Lemony hazelnut & blueberry cakes
(Adapted from Women's Health May/June 2013)
60g hazelnuts
130g soft unsalted butter
110g white spelt flour
1tsp baking powder
2 large eggs
65g honey
65g maple syrup
Finely grated zest of 1/2 a lemon
- Heat the oven to 180 degrees and line a muffin tray with cases
- Toast the hazelnuts in the oven for 5 minutes. Leave to cool for a few minutes before removing any skins and blitzing in the blender into a fine meal.
- Sift the flour and baking powder into a large mixing bowl. With an electric hand mixer, beat in all of the other ingredients. Be careful not to overmix to keep the cakes light and fluffy.
- Divide between the muffin cases and bake for 20 minutes or unil a skewer comes out clean.
Honey yoghurt topping
175g fat free fromage frais
1tbsp honey
Few tbsps of blueberry jam
Handful of blueberries
- Lightly whip the fromage frais until thick, drizzle in the honey and whisk again until incorporated
- Swirl in blueberry jam and top the cooled muffins with some of the yoghurt mix and fresh blueberries.
The recipe in the magazine makes a sandwich cake, but I decided to divide the mix into a dozen muffins to try out my new Wilton muffin tray!
