Today I am very happy to share with you a new recipe I recently developed: gluten free sourdough cake with fresh blueberries and the famous Italian hazelnuts from Piemonte by Cascina Avignone – Cascina Avignone is a beautiful family run-business that I SO advise you to take a look at, their hazelnuts are simply amazing! and this is not a sponsored post 😉
I topped this cake with a cashew nuts cream with matcha as I think that matcha and blueberries marry beautifully together, do they not?!!
I created a festive table thinking of Spring and the joy that cooking brings to me.
Hope you will enjoy this recipe as much as we did…! Baci Baci as we say in Italian.