Slow Living in the English Countryside | Hazelnut & Blueberry Cake

Welcome to my English country kitchen in Springtime.

In today’s video, I’m baking a Hazelnut and Blueberry Cake, simply for the joy of baking. So often, we wait for a special occasion to make something like this, but there’s something special in doing it anyway, just because it makes you smile. A quiet moment in the kitchen, and a reminder that simple pleasures are reason enough.
(see recipe below)

This is a quiet, slow living vlog with minimal talking. I hope this video brings a sense of calm to your day. Thank you for watching!

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🎂 HAZELNUT & BLUEBERRY CAKE RECIPE from Love Bake Nourish by Amber Rose

Ingredients:
115g hazelnuts (roasted)
260g soft, unsalted butter
225g plain white flour or white spelt flour (I used plain white flour)
2 tsp baking powder
4 large eggs
130g golden caster sugar or honey (I used golden caster sugar)
130g maple syrup
zest of one large lemon

For the Filling:
300ml double cream
2 tbsp maple syrup or honey (I used maple syrup)
2-3 tbsp blueberry jam
200g fresh blueberries
(Optional: edible flowers to decorate — I used apple blossom and tiny violets. Please make sure any flowers used on the cake are edible. The periwinkle shown is for decoration only and not suitable for eating.)

Preheat fan oven to 180 °C.

Directions:
1. Whizz the hazelnuts in a food processor (in the UK, chopped hazelnuts come already roasted so I omitted the 'roasting' part of the original recipe)
2. Add the flour & baking powder to a large bowl then add all of the other ingredients. Beat with a hand mixer or stand mixer until combined. Be careful not to over mix as you want a light and fluffy batter.
3. Spread batter into 2 x 20cm lined cake tins and bake on 180 °C for 25-30 mins until the cakes are risen and golden or until a skewer comes out clean. Then remove from the oven and cool.
4. When the cakes have cooled, make the cream. Lightly whip the cream using a hand mixer until soft peaks form. Fold in the maple syrup or honey. Then one spoonful at a time, gently fold in the blueberry jam to achieve a marble effect.
5. Spoon two thirds of the cream over the bottom cake, spreading evenly before placing the other cake on top. Use the remaining cream for the top of the cake. Place the blueberries on top of the cake and decorate with edible flowers if you wish (be careful to only use edible flowers on the actual cake).