Hazelnut and raspberry cake

Ingredients

• ⅓ cup (45 g) buckwheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 4 eggs
• ⅔ cup (140 g) caster (superfine) sugar
• 200 g hazelnut meal
• ⅓ cup (80 ml) macadamia oil
• 1 cup (120 g) raspberries, plus extra to serve
• 1 lemon (zest only), finely grated
• chopped toasted hazelnuts, to serve
• Greek-style or thick coconut yoghurt, to serve 

Instructions

Preheat the oven to 170°C.

Lightly grease and line a 22 cm round spring-form cake tin with baking paper.

Sift together the flour, baking powder and spices.

Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.

Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.

Scatter with hazelnuts and raspberries and serve with yoghurt.

This cake will keep in an airtight container in a cool dark place for 4 days.

Recipe and image from Real Delicious by Chrissy Freer (Murdoch Books, $35 hbk).

View an edited extract and more recipes from the book here.