hazelnut & blueberry shortcake

serves 8

100 g (3½ oz/¾ cup) whole hazelnuts

280 g (10 oz/2¼ cups) self-raising flour

1½ teaspoons ground cinnamon

165 g (5¾ oz/¾ cup) raw (demerara) sugar, plus extra, for sprinkling

150 g (5½ oz) unsalted butter, chopped

2 eggs

160 g (5¾ oz/½ cup) blueberry jam

fresh blueberries, to serve

whipped or thick (double/heavy) cream, to serve

Grease a 20 cm (8 inch) round, deep cake tin and line the base with baking paper.

Spread the whole hazelnuts on a baking tray and bake for 5–10 minutes, or until lightly golden. Place in a clean tea towel (dish towel) and rub together to remove the skins, then roughly chop the nuts.

Put the flour, cinnamon, sugar, butter and half the hazelnuts in a food processor and blend until the nuts are finely chopped. Add eggs and blend until just combined. Press half the mixture onto the base of the prepared tin, then spread the blueberry jam evenly over the top.

Lightly knead the remaining hazelnuts into the remaining cake dough, then press evenly over the jam layer. Sprinkle with extra sugar and bake for 50 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Remove from oven and leave to cool in the tin for 15 minutes, before turning out onto a wire rack to cool completely.

Cut into wedges and serve with fresh blueberries and cream.

Blueberry and hazelnut shortcake will keep for 2–3 days, stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 6 weeks.