Raspberry and Hazelnut Cake (Gluten Free)


  • 150g butter (softened)
  • 1 teaspoon vanilla essence
  • ¾ cup sugar
  • 2 eggs
  • 1½ cups hazelnut meal (or crushed hazelnut)
  • 3 teaspoons baking powder
  • ¾ cup milk
  • 1 cup raspberries
  • Baking tray (20 cm square tin)
  • Baking paper
  • Icing sugar

What To Do:

  1. Preheat oven to 180°C. Line baking tray with baking paper.
  2. Cream butter, sugar and vanilla essence until light and fluffy.
  3. Add eggs one at a time, beating well after each one.
  4. Mix hazelnut and baking powder into creamed mixture.
  5. Add milk to creamed mixture and mix until well combined.
  6. Using a wooden spoon stir in raspberries.
  7. Pour mixture into the baking tray.
  8. Put in preheated oven and cook for 35-40 minutes (or until cake springs back when touched)
  9. Cool on a wire rack. When cool sprinkle with icing sugar and eat.

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