Name: Blackberry and espresso hazelnut cake
Cook time: 1 h
Yield: 8-10
Cuisine: Modern Australian
Ingredients: 3 eggs; 200g caster sugar; 1 tsp vanilla extract; 150ml extra virgin olive oil; 50ml hot espresso; 100g sour cream; 100g toasted hazelnuts,finely ground; 250g self-raising flour; pinch sea salt; 200g blackberries; icing sugar,to serve

Serve up with crème fraîche or with a dusting of icing sugar.William Meppem

easyTime:30 mins - 1 hourServes:8-10

There’s something quite lovely about a simple cake baked at home by,or for,someone you love. Some of my fondest memories in the kitchen are of baking,side by side,with my mum – always just a bowl and whisk,nothing fancy. And now it’s something I do with,and for,my own children.

For me,home baking is an act of love and generosity and this blackberry and espresso hazelnut cake is no exception. If you like,serve the cake with a dollop of creme fraiche and extra blackberries,although it’s really good just on its own with a dusting of icing sugar.

Ingredients

3 eggs
200g caster sugar
1 tsp vanilla extract
150ml extra virgin olive oil
50ml hot espresso
100g sour cream
100g toasted hazelnuts,finely ground
250g self-raising flour
pinch sea salt
200g blackberries
icing sugar,to serve

Method

Step1
Preheat the oven to 180C fan-forced (200C conventional) and grease and line a round,23cm cake tin.
Step2
In a large bowl,whisk together the eggs,sugar and vanilla until smooth. Pour in the olive oil,espresso and sour cream and continue to whisk well. Add the ground hazelnuts,whisking until combined,then tip in the flour and salt and whisk until just incorporated.
Step3
Swap the whisk for a spatula and fold in the blackberries. Pour into the prepared tin and bake in the preheated oven for 45 minutes,or until a skewer comes out clean when tested.
Step4
Allow the cake to cool in the tin for 15 minutes,then remove from the tin and allow it to cool completely on a wire rack. Dust with icing sugar and serve.

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