Hazelnut, Poppyseed & White Chocolate Cake //

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Well, a very happy new year to all of you! I love new years, it’s a great time for reflection, and thinking about what you’d like to achieve in the coming 12 months. I’ve got several goals for 2017, including writing more letters, travelling more, and expanding my business! It’s going to be a good one, I can feel it!

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So this recipe is something I’ve made a few times, as a four-layer cake and as little babycakes like these. Amusingly, I took a quick snap of this cake when I made it because my parents were visiting, and that became my most-liked Instagram photo of the year! (Typical!) So I thought I’d best get it posted if people were interested in it! I personally love poppyseeds, and them plus the hazelnuts give the cake a nice slight crunch, plus the hazelnuts make it smell amazingggg!¬†If you want to make a 4 layered cake, or just want looooads of mini cakes, double the recipe.

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Ingredients:

75g poppyseeds

125ml milk

125g unsalted butter, softened

220g caster sugar

Few drops vanilla extract

3 eggs

120g ground hazelnuts

120g natural yogurt, or sour cream

Pinch salt

Method:

. Put the milk and poppyseeds together in a bowl and leave to soak together for 10 – 15 minutes.

. Pre-heat oven to 160c.

. Cream together the butter, sugar and vanilla, until light and fluffy. Combine all other dry ingredients in a bowl.

. Slowly add the eggs, mixing until just combined, then add the dry and mix until just combined as well. Fold through the yogurt/sour cream.

. Spoon into moulds/cupcake cases, and bake for 25 – 30 minutes. Allow to cool completely before decorating.

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Buttercream:

500g icing sugar

200g unsalted butterm softened

Few drops vanilla extract

50ml of milk

Punnet of raspberries

. Beat the icing sugar, butter & vanilla together until combined. Slowly add the milk, a few drops at a time, until the icing is nice and fluffy. You may not use all of it, use your instinct when it’s ready. It may split if you over-beat/add too much milk so keep an eye on it.

. When your cakes are cold, pipe or spatula a nice swirl on top of each cake, then pop a raspberry on.

Enjoy!

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