Pear, blueberry and hazelnut cake recipe | Sainsbury`s Magazine

Ingredients

• 225g unsalted butter, melted and cooled slightly, plus extra to grease
• 100g blanched hazelnuts
• 225g caster sugar
• 3 large eggs
• 1 tbsp chopped thyme leaves
• 1 heaped tsp ground cinnamon
• 1 heaped tsp ground ginger
• 2 tsp vanilla bean paste or extract
• 225g self-raising flour
• 150g blueberries
• 2 ripe pears, peeled, cored and diced
• a little honey, to drizzle
• 300ml double cream
• 3 tbsp icing sugar
• zest of 1 lemon