Ingredients
This is for a 23cm round springform tin.
150g roasted, skinned and ground hazelnuts
185g plain flour
150g very soft butter
150g light brown soft sugar
3 tsp baking powder
2 large free range eggs
1 1/2 tbsp hazelnut oil
1 1/2 tsp cocoa powder
4 medium Bramley apples
Line your cake tin with baking parchment and preheat the oven to 180C/160C fan oven/gas mark 4.
Method
Very simply, combine the hazelnuts, flour, butter, sugar, baking powder, eggs, oil and cocoa powder in a large mixing bowl.
Peel, core and quarter the apples then halve each quarter and cut each of these pieces into 4.
Fold the apple chunks into the cake batter then spoon/pour/scrape the mix into your prepared cake tin.
Bake in the oven for about 45 minutes and transfer onto a wire rack once it is cool enough to handle.
I thought this cake was delicious and again the combination of apples and hazelnuts worked beautifully. The only problem I had with this cake was that I don't think it looked that great. It has such a high moisture content because of all the apples. In some ways that's what makes it taste so amazing and feel so luxurious on your tongue but I couldn't get the cake out of the tin in one piece, it ended up a bit of a mess. A tasty mess though.
