Hazelnut fruitcake

Hazelnut fruitcake

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Cuts into 10 slices

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
501
protein
7g
carbs
59g
fat
28g
saturates
13g
fibre
2g
sugar
42g
salt
0.87g

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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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.

Recipe from Good Food magazine, September 2010

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Comments

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debboo's picture

I left out the nuts and just added extra dried fruit - it was lovely

ritacmc's picture

I've made a few changes... i added 50 gr of dark chocolate chips, and since I only had sultanas and no dried fruit , decided to soak them in port wine before adding to the batter...
Turned out great! Will make again for sure!

jprice55's picture

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

cshobbs's picture
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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?

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

jprice55's picture

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!!!!!!!

catderbyshire's picture
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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.

diane7liverpool's picture

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.

cathjones87's picture
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beautiful cake. lovely soft and moist texture with a light, refreshing taste. went down very well with my friends.x

nessjjackson's picture
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My favourite fruit cake ever!! Lovely with a streusel topping.

dopierala's picture
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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.

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

Sissinghurst's picture

Iraena,

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

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

gervais's picture
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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.

georgiadewolf's picture
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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!

enyatoo's picture

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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