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Hazelnut fruitcake

Hazelnut fruitcake

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10 slices

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal501
fat28g
saturates13g
carbs59g
sugars42g
fibre2g
protein7g
low insalt0.87g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 5 out of 5.18 ratings
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