Blueberry and hazelnut cake

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

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Ani Jincharadze

Ingredients

Butter

115 gram

Sugar

125 gram

highest quality flour

25 gram

Salt

1 a pinch

Lemon zest

1 piece

ground nuts

150 gram

powdered ginger

1 teaspoon

Strained matsoni

250 gram

Blueberry

200 gram

Nuts

100 gram

Egg

3 piece

step

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

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

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.

Serve

Bon Appetite!

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