It 's time to turn the oven.
The summer this year was more softly than usual, but now I just want a nice hot tea in her hands while sapetto bake this cake.
This is a pie crust, nothing strange, but the topping of blueberry jam we put it in the middle rather than spread over the pasta. Second
special ... also put the hazelnuts in the dough and I assure you that the combination with blueberries is not bad.
The cake is very crisp and very sweet and with just a hint of cinnamon ... Perfect for my tea to accompany.
begin.
Prepare a baking tray opening is not very large (approximately 20/22cm in diameter) lined with parchment paper and turn the oven to 180 degrees.
Divide into two nuts. Half chop with a mixer for the purpose and the other half coarsely.
Work with a wooden spoon butter (Room temperature) with sugar, add eggs.
United mixture finely chopped nuts and flour, mix everything well.
Divide the dough in two.
Part mash on the bottom of the pan (no need to line the edges of dough)
spread on the blueberry jam. United
the second half of the dough remaining hazelnuts (roughly chopped ones).
Now you have to spread this paste on the layer of jam.
I have not even tried to make a single piece ... I crushed into small pieces put them side by side, joined in the cooking perfectly. For a touch
sprinkle a bit more now in 'sugar-cane on the surface before baking.
Cook for about 50 minutes.
Let cool before opening the tin.
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