Blueberry and hazelnut cake
30-60 Min
201-500 Kcal

Hello, I am Ani, the chef of the coffee laboratory and the lecturer of Georgian Culinary Academy. In my fourth year at the Faculty of Dentistry, I realized that I was more interested in cooking and decided to continue my studies in this field. I took courses at Georgian Culinary Academy and Italian Chef Academy in Rome and have been doing a very interesting job for me in a coffee laboratory for over two years.

I love finding new recipes and sharing experiences with others. I hope you like the recipe and enjoy the preparation process. Happy cooking! - Ani Jincharadze

115 115 gr. butter
125 125 gr. sugar
25 25 gr. flour of the highest quality
1 1 рinch salt
1 1 piece lemon zest
150 150 gr. ground nuts
1 1 teaspoon ground ginger
250 250 gr. pressed Matsoni
200 200 gr. blueberries
100 100 gr. nut
3 3 piece eggs
step 1
Preheat oven to 160 degrees. Lay the parchment in a 20 cm diameter baking mold. Whisk the soft butter melted at room temperature and sugar. We should obtain a white creamy mass. Add eggs in 3 stages and mix until we get an uniform mass.
step 2
Mix together the flour, ground hazelnuts, lemon zest, ginger and salt in a separate bowl. Add the floury ingredients to the egg and butter mass once and mix until it becomes a uniform mass. Add the pressed Matsoni and mix. Add 150 grams of blueberries and mix.
step 3
Put the mass in a baking mold, top with the remaining blueberries and coarsely chopped hazelnuts. Bake in a preheated oven at 160 degrees for 1 hour. Then let cool for 30 minutes at room temperature and refrigerate overnight. The next morning the blueberry and hazelnut cake is ready.

How To Serve

Bon Appetite!