Raspberry Hazelnut Tea Cake

Recipe from What's For Lunch, Honey? 


200g fresh raspberries
160g all-purpose flour
170g sugar
3 eggs
2 teaspoons baking powder
150g butter, melted
100g whole hazelnuts, dry roasted


Preheat the oven to 180 degrees C. Prepare a 26 cm long loaf tin by brushing it with a bit of the melted butter and flouring the insides. Tap out any excess flour.

In a large mixing bowl whisk the eggs and sugar until creamy and pale.

In a separate bowl sieve the flour and baking powder together, then gently stir it into the egg mixture. Whisk only until the flour has been incorporate. Finally whisk in the melted butter.

Using a rubber spatula fold in 150g raspberries and 50g hazelnuts into the batter.

Pour a layer of the batter into the loaf tin, then layer with the remaining raspberries and hazelnuts. Pour in the rest of the batter into the tin.

Back the cake for 40-50 minutes, or until a wooden toothpick inserted into the middle of the cake comes out clean.

Take cake out of oven and allow to cool for 5-10 minutes in the tin. Then tip onto a rack and cool.

Tip: If you are baking this cake only for adults drizzle some raspberry brandy onto the cake while it is still warm. ;-)