less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the cake
- 200g/7oz salted butter, softened
- 350g/12oz caster sugar
- 3 free-range eggs
- 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped
- 125g/4½oz plain flour
- 1½ tsp baking powder
- 300g/10½oz fresh raspberries, plus 2 tbsp to serve
- 2 tbsp sumac
- 250g/9oz dark chocolate, broken into pieces
For the chocolate cream
- 130g/4½oz almond butter
- 100g/3½oz unsalted butter, softened
- 130g/4½oz icing sugar
- 80g/3oz dark cocoa powder
- 20–80ml/¾–2½fl oz full-fat milk, to loosen
- ¼ tsp sumac
To make the cake, preheat the oven to 190C/170C Fan/Gas 5.
Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool.
To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac.
Slice the cake and serve with the raspberries and the chocolate cream.