Cherry Hazelnut Cake

Serve up this delicious Cherry Hazelnut Cake and impress even the toughest food critics in your house! Made with fresh cherries, this is a great holiday dessert. TIP: Cherries contain pips, so ensure they're removed before eating.

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Serves: 8

Prep + Cook 45 minutes

Ingredients

90 g Natvia (1/2 cup)

150 g butter, softened

2 tablespoon finely grated lemon zest

2 eggs

75 g plain flour (1/2 cup)

100 hazelnut meal (1 cup)

60 g almond meal (1/2 cup)

1 teaspoon bicarbonate of soda

16 cherries, with stalks

180 g thick cream (3/4 cup)

Method

Preheat oven to 180C. Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges.
Blend Natvia on high speed until the consistency of icing sugar. Reserve 2 tsp.
Beat butter, powdered Natvia and zest in a small bowl with an electric mixer until light and fluffy. Add eggs, beating until combines. Add sifted flour, meals and soda. Beat on low speed until combined.
Spread mixture evenly into pan. Bake 15 mins. Top cake with cherries, gently pushing them a quarter of the way into the cake mix. Bake cake a further 20 minutes until a skewer inserted into the centre comes out clean. Stand cake in pan 3 minutes before transferring to a board. Dust with reserves sifted powdered Natvia.