Cherry and Hazelnut cake
This is my last recipe for the year falks (but not my last post, so stay tuned)
This delicious cherry and hazelnut cake is dedicated to a family friend who is an awesome person Jill Harrisberg!
Jill Today I wanted to make a special birthday tribute to a special woman. I wanted to start by saying Dearest Jill you have a heart of gold, but gold is hard and cold, my second choice would have been a heart of chocolate, because you’re sweet and your heart is soft and melts easily like chocolate, but that didn’t really convey the essence of who you truly are because if I had to describe you, I would say you have a heart like springtime, which shares its bounty with all. It’s rich in bloom, radiating beauty, warmth and positivity. Like Mother Earth you nurture and care for everyone without judgement or agenda. You are always there, not because it’s your duty as a doctor but because you truly care.
So for your birthday I made a wholesome cake full of the fruits of the earth. I chose not to decorate the cake with decadent rich cream, because I wanted to show your humility. I chose a cherry cake, because everyone loves cherries and thinks they’re special, and nuts because they’re earthy and strong. No cake can match the devotion, you have for your family, friends and patients or the many roles you fulfil, and in honour of your giving nature I will be donating this sweet cake to my favourite drop-in shelter. Finally my wish for your belated 60th young birthday is, may your heart forever be in full bloom. And I know that when I say thank you for all that you do it’s not only from my family but it’s on behalf of A LOT of other people. So thank you, Jilly, for all that you do, it is appreciated beyond what words (and even a cake) can express. Love you lots The levy tribe
Cherry and Hazelnut cake
185g butter at room temp
Grated lemon rind from one or two lemons (I love the taste)
¾ cup caster sugar
2 eggs at room temp
1 ½ cups self raising flour
1/3 cup almond meal
½ cup Greek -style yoghurt
1 cup roasted hazelnuts, skin off (I broke mine with the back of a knife)
200g pitted cherries (I could have used more)
Pre heat the oven to 180C
Line a 20cm baking tin with baking paper
With an electric mixer beat the butter, sugar and lemon rind together, until light and fluffy about 4 minutes.
Beat in eggs one at a time
Fold in flour, almond meal, yoghurt and hazelnuts.
Spoon half the cake batter into the cake tin, cover evenly with half the cherries. Spread the remaining batter and top with remaining cherries.
Bake for 50-55 minutes or when skewer inserted into the centre it comes out clean.