The apple and hazelnut cake is one of my favourite autumnal bakes. It’s sweet but not too sweet, it’s so moist that it melts in your mouth and the toasted hazelnuts add a lovely crunchiness and a delicious aroma. This cake is perfect served with a cup of tea or coffee just sprinkled with some icing sugar. But I love eating the apple and hazelnut cake as a dessert too, with a spoon of whipped cream or with warm crème anglaise.
Apple and hazelnut cake
- cooking apples: 450 grams
- unsalted butter , soft: 100 grams
- caster sugar: 135 grams
- medium eggs , at room temperature: 3
- plain flour: 135 grams
- baking powder: 16 grams
- toasted hazelnuts roughly chopped: 80 grams
- lemon , juiced: 1
- ground cinnamon to taste
- caster sugar: 1 tbsp
- Peel, core and cut 2 apples into dices and 1 into thin slices.* Squeeze over the lemon, add 1 tbsp of sugar and ground cinnamon to taste. Mix well and set aside.
- Sift the flour with baking powder.
- Put butter and caster sugar into a bowl and beat using an electric mixer until pale and fluffly.
- Add 1 egg at a time together with spoonfuls of flour.
- Once you have a smooth batter stop beating and add the dices apples, drained from the juice. Fold them using a rubber spatula.
- Add the chopped hazelnuts reserving some for the cake top.
- Pour the batter into a 20-22 cm round cake tin lined with parchment paper.
- Arrange the apple slices on top and sprinkle with the reserved hazelnuts.
- Bake into the preheated oven to 170°C for about 45 minutes or until a skewer inserted into the centre comes out clean.
* 450 grams of apples are about 3 medium apples.