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
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.
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.
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!
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