Mother's Day Berry & Hazelnut Cake with White Chocolate Ganache

April 29, 2018

This is a big, bold cake - perfect for a special occasion, such as Mother's Day! Mixed berries, ground  hazelnuts, sour cream for moistness, topped with a rich white chocolate ganache whipped icing and lots of fresh raspberries and blueberries to look impressive. We even added some Blue Frog Raspberry and Coconut Muesli (our latest artisan NZ suppliers) as a crunchy sprinkle over the fresh berries. Yum! Also, see our latest Le Creuset Collection (featured in the cake photos), including tea hampers, breakfast hampers and pitcher jugs (or vases) - ideal gifts for Mum.

Ingredients

• 250g unsalted butter, softened (we actually used salted butter)
• 1 1/2 cups castor sugar
• 6 eggs
• 1 cup plain (all purpose) flour
• 1/2 cup self raising flour
• 1 cup ground hazelnuts (just add 1 cup of whole hazelnuts to the food processor and whiz for about 3-5 minutes, until they are well ground)
• 2/3 cup sour cream
• 300g mixed berries (you can use frozen, just do not defrost them before using)
• Extra fresh berries for the cake topping (optional extra)

Method

1. Make chocolate ganache (see below).
2. Preheat oven to 180 degrees celcius.
3. Grease a deep 23cm spring form cake tin and line bottom with baking paper.
4. Beat butter and sugar in a bowl until soft and fluffy. Beat in eggs, one at a time. 
5. Sift together the flours and then add the ground hazelnuts. Add to the butter mixture and combine with the sour cream. Mix until smooth.
6. Add the berries (gently fold them through the mixture. Try to keep the berries intact so that you do not end up with a blue or red coloured cake!
7. Spread the mixture into the cake tin.
8. Bake for approximately 1 1/2 hours. Stand the cake for 10 minutes before tuning upside down on a wire rack to cool.
9. Once the cake is cool, spread the top with the chocolate ganache and then top with fresh berries and optional Blue Frog Zesty Raspberry & Coconut Almond Muesli (available in our latest Blue Frog Gourmet Healthy Breakfast Hamper).
10. Serve with a steaming hot cup of tea. An indulgent Mother's Day treat!

White Chocolate Ganache

• 3/4 cup (180 ml) thickened (heavy) cream
• 375g white eating chocolate, chopped coarsely

Method

1. Bring cream to boil in a medium saucepan. Remove from heat.
2. Pour the cream over the chocolate and stir until smooth.
3. Cover and refrigerate overnight.
4. Beat ganache in a small bowl (or in the food processor) until mixture changes to a pale colour and it is light and fluffy.
5. Optional - add 1 Tablespoon blackcurrant flavoured liquor to the cream in the saucepan before bringing it to the boil.

Recipe from The Australian Women's Weekly, Afternoon Tea edition - we left out the optional sugared berry topping.

See our latest Blue Frog Gourmet Healthy Breakfast Hamper for innovative & delicious cereal gift hampers!

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