“This fruity bake is part crumble, part cake, and all comfort. Serve warm with custard or cream for the perfect cool-weather balm.”
HAZELNUT & CHOCOLATE LAYER CAKE
Makes one 20cm layer cake
This is a light, fluffy cake for times when the world feels heavy. The simple act of measuring and stirring provides a moment of mindfulness and the resulting cake is exceptionally uplifting. Make it, share it with a neighbour, take one to a friend who is feeling low, or sit in the sun with your kids and eat a big slice – because the world seems a little lighter when we share.
250g unsalted butter, softened
275g caster sugar
2 teaspoons vanilla bean paste
4 eggs
225g self-raising flour
100g ground hazelnuts
½ teaspoon baking powder
¼ teaspoon salt
185ml buttermilk
CHOCOLATE HAZELNUT BUTTERCREAM
125g unsalted butter, softened
240g icing (confectioners’) sugar
100g chocolate hazelnut spread
2 tablespoons milk
Preheat the oven to 160°C fan-forced. Grease two 20cm round tins well with butter and line the bases and sides with baking paper.
In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Place the flour, ground hazelnuts, baking powder and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding half the buttermilk.
Once incorporated, follow with the remaining flour mixture, then the remaining buttermilk, stirring gently until combined. Divide the
