Hazelnut fruitcake

Hazelnut fruitcake

Enjoy this 'glut and nut' cake, made with excess courgettes and apples, with a cup of tea

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 30 mins

Freezable

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter a deep, 20cm round cake tin and line the base and sides with baking parchment. Put the whole hazelnuts, plus 1 tbsp each of the sugar and flour, into a food processor and whizz until the hazelnuts are as fine as you can get them.
  2. Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, ¼ tsp salt, remaining flour and baking powder. Whizz until smooth. Remove the blade, then stir in the grated courgettes, apple and dried fruit.
  3. Spoon the mix into the tin, smooth the top, then scatter with the chopped hazelnuts, pressing them into the batter a little. Bake for 1 hr 10 mins (see tip, below), covering the top loosely with foil after 45 mins, until the cake is risen and golden. Cool in the tin for 20 mins, then remove and cool on a wire rack.
Try

Timing

Courgettes can hold quite a lot of water, which can affect the finished texture of your cake. If your grated courgettes seem watery, place them into a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the cake mixture as normal. The timing for cakes containing courgette can depend on the water content of your courgettes, so return the cake to the oven for another 10-20 mins if it needs it. Simply test with a skewer and make sure it comes out clean.

Per serving

501 kcalories, protein 7.0g, carbohydrate 59.0g, fat 28.0 g, saturated fat 13.0g, fibre 2.0g, sugar 42.0g, salt 0.87 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

  • Binder photo Iraena

    26 August 2010

    Iraena commented on this recipe

    Just saw the recipe,and looks great, and will make it. I would like to see other reviews before I do, as get many tips from them, there are some clever bakers out there, and I learn from them. Just wish the measurements were for the U.S. also as i have a difficult time converting, as I know many ex pats do. Thank you for any help, before i make this delish' cake. Iraena

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  • Binder photo Spice Cowboy

    26 August 2010

    Spice Cowboy rated and commented on this recipe

    3 stars

    Nice, crumbly yet moist texture. Generally prefer courgette teamed with more citrus. Would make it again if in the mood for hazelnuts but this recipe won't be going into my regular repertoire. Don't let this put you off from trying! Iraena- I suggest you buy a set of scales. They are available even in the U.S. (pro bakers use them instead of cups), not expensive and weight measurements are much more accurate than the volume method of "cups", where you can drastically change the volume of something such as flour depending on whether it is sifted first, or pushed down into the cup!

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  • Binder photo janet

    29 August 2010

    janet rated and commented on this recipe

    5 stars

    Great recipe. Would make again though next time buy hazelnut meal,thats what it is called in Oz, similar to ground almonds(cant remember ever seeing it in the uk) rather than going to the hassle of blending it. It's not very often Austalia has someting better!! And for Iraena, they use cups here but I have a set of scales.

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  • Binder photo caron

    31 August 2010

    caron rated and commented on this recipe

    5 stars

    Made this cake went down well with all the family i love the hazelnuts was a good moist cake and kept very well.

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  • Binder photo Avril

    31 August 2010

    Avril commented on this recipe

    Iraena, Just type into Google 'British Cooking Equivalent vs. American Cooking Equivalents' and you should get all the conversions you need.

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  • Binder photo Erm

    09 October 2010

    Erm rated and commented on this recipe

    4 stars

    Made this and took it into work - it didn't last long! Substantial, autumnal, comforting, and tasty.

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  • Binder photo gowumpky

    31 October 2010

    gowumpky rated and commented on this recipe

    5 stars

    Found this recipe about 3 weeks ago and have made 5 now. Everybody loves it. So much more tasty that a normal fruit cake. I mix walnuts with hazel nuts for topping. Have rung out the courgettes and used them 'wet' The texture is quite different, but just a tasty. Beware the prep time though, it takes a lot longer than 10 mins to prep, but well worth the extra time.

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  • Binder photo nessjjackson

    10 November 2010

    nessjjackson rated and commented on this recipe

    5 stars

    My favourite fruit cake ever!! Lovely with a streusel topping.

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  • Binder photo cakey_j

    14 January 2011

    cakey_j rated and commented on this recipe

    5 stars

    beautiful cake. lovely soft and moist texture with a light, refreshing taste. went down very well with my friends.x

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  • Binder photo diane7liverpool

    21 July 2011

    diane7liverpool commented on this recipe

    Have a glut of home grown courgette so fancy making this cake. What can I use instead of nuts as daughter has an allergy to tree nuts.

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  • Binder photo actress1nce

    12 August 2011

    actress1nce rated this recipe

    5 stars

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  • Binder photo beryl

    18 August 2011

    beryl rated and commented on this recipe

    1 stars

    Sorry but didn't like this cake at all-it sounded lovely-nice ingredients but i ended up putting it out for the birds to eat.

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  • Binder photo JaniceP

    23 October 2011

    JaniceP commented on this recipe

    Fantastic cake lovely and moist, everyone that I have made it for couldn't believe there was courgettes in it and really enjoyed it even the local constabulary!!!!!!!

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  • Binder photo nanajan

    30 October 2011

    nanajan rated and commented on this recipe

    5 stars

    Good cake will make this again, very moist ,only made this as I had alot of courgettes left over to use up ....

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  • Binder photo caroline

    30 September 2012

    caroline rated and commented on this recipe

    5 stars

    Excellent recipe and very popular. Glad to hear it keeps well as my partner and I don't get through cakes very quickly! However, I also found that it takes a lot longer to prepare than 10 mins. I also decided to transfer all the mix to a bowl at the "Remove the blade"instruction. Wondered whether it would be better to start off in a bowl anyway?

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  • Binder photo JaniceP

    15 October 2012

    JaniceP commented on this recipe

    I have made this cake quite a few times now and it is always a hit with friends and family

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr 30 mins

Freezable

Ingredients

  • 225g soft, unsalted butter , plus a little extra for the tin
  • 100g bag blanched hazelnuts , half very roughly chopped
  • 225g light muscovado sugar
  • 225g self-raising flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp mixed spice or ground cinnamon
  • 1 tsp baking powder
  • 175g courgettes , coarsely grated
  • 1 eating apple , grated (about 85g/3oz flesh)
  • 250g mixed dried fruits
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Per serving

501 kcalories, protein 7.0g, carbohydrate 59.0g, fat 28.0 g, saturated fat 13.0g, fibre 2.0g, sugar 42.0g, salt 0.87 g

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