Hazelnut fruitcake

Prep: 10 mins Cook: 1 hr, 30 mins


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

  • Freezable

Nutrition: per serving

  • kcal501
  • fat28g
  • saturates13g
  • carbs59g
  • sugars42g
  • fibre2g
  • protein7g
  • salt0.87g
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  • 225g soft, unsalted butter, plus a little extra for the tin
  • 100g bag blanched hazelnuts, half very roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 225g light muscovado sugar
  • 225g self-raising flour
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 2 tsp mixed spice or ground cinnamon
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g courgettes, coarsely grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 eating apple, grated (about 85g/3oz flesh)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 250g mixed dried fruit


  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.

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Comments (20)

Frantic Flapjack's picture

I'm an experienced cake maker but almost had a nervous breakdown with this one! I squeezed the excess moisture out of the courgette with a tea towel and after 15 minutes extra in the oven pulled it out and tested it with a skewer which came out clean. I duly put it on a cooling rack and then noticed the middle collapsing inwards after about 10 minutes. I quickly put it back into a hot oven for half an hour. It still wasn't cooked so I took it out of the tin and put it into a microwave on high for 2 minutes. After cooling, it wasn't too bad! After a couple of days it's actually improved.

aelynn's picture

Beautiful cake, incredibly tasty, moist and keeps very well indeed. I think the people who leave out the nuts are missing out, the topping crunch really makes it! Maybe it could be replaced by a crumble or granola mix? A word of warning though, mine took a whole hour more to bake than the recipe stated, even after I thought I'd squeezed every drop of moisture from the courgettes.

patriciaf's picture

A beautifully moist tasty cake what more can I say. I also omitted the nuts and added extra fruit.

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

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

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

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

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

nessjjackson's picture

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

dopierala's picture

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

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

Sissinghurst's picture


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

sallytat's picture

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

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

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.

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