Name: Hazelnut fruitcake
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Cuts into 10 slices
Cuisine: British
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 fruit

Home
Recipes
Hazelnut fruitcake

Hazelnut fruitcake

Jane Hornby

Save recipe

Cuts into 10 slices

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 4.5 out of 5.18 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheddar scones

A star rating of 4.6 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

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 fruit

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal501
fat28g
saturates13g
carbs59g
sugars42g
fibre2g
protein7g
salt0.87g

low

Method

step 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.
step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.18 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now