This cake is a new favourite - delicious and moist, it is best served warm. The berries are soaked in Licor 43, but if you don't have it, brandy or other spirits or liqueurs will work.
Blueberry cake dusted with icing sugar
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 1 Small springform cake and 3 cupcakes
Ingredients 3/4 cup of self raising flour
1/4 of raw sugar plus 2 tablespoons
1/2 cup of almond milk (or milk of your choice)
1 teaspoon of vanilla
4 tablespoons of nuttelex or butter
2 tablespoons of crunchy hazelnut spread or Nutella
1/4 cup blueberries
1/8 cup of Licor 43
5-6 fresh blueberries for garnish
1 teaspoon of icing sugar
Soak blueberries in Licor 43 and set aside.
Cream the nuttelex and sugar on high speed for 2 minutes with an electric mixer.
Add in eggs one at a time.
Add in vanilla.
When eggs are incorporated turn off mixer and sift in the flour.
Turn the mixer back on and slowly add the milk.
Mix on high speed for 1-2 minutes until all combined.
Turn off the mixer and add the hazelnut spread and fold through to make a swirl effect.
Cake batter with hazelnut swirled through
Line the small spring form tin with baking paper and pour in mixture almost to the top.
If there is extra mixture you can spoon this into cupcake cases and bake for 25 minutes as choc hazelnut swirl cupcakes.
Spoon blueberries over the cake.
Cake with berries spooned on top ready to go into the oven
Spoon about 2 tablespoons of liquor 43 over the cake. This will soak into the cake and help make it moist.
Bake cake on 180*Celcius for 50 minutes.
When cake is cooked remove from the oven and allow to cool slightly.
When cake has cooled slightly take off springform tin and place on a serving plate.
Spoon a little more Licor 43 over the cake.
Dust with icing sugar and serve with a few fresh blueberries on the side.