Apple & Hazelnut Loaf Cake Recipe
When I couldn’t find any pumpkin purée in the supermarket the other night I had to have a quick re-think about for something yummy and autumnal I could make. Apple and Hazelnut Cake seemed like just the thing and I’m so happy with how it turned out. I’d love to hear if you give this a try - it’s the perfect autumn treat!
- The Cake
75g chopped hazelnuts
2 Cox's apples, peeled and grated
2 large eggs
175g unsalted butter
175g golden caster sugar
225g self-raising flour
pinch of baking powder
- The Topping
3-4 tbsp dulce de leche
40g chopped hazelnuts
Heat the oven to 180C/160C fan. Line a 2lb loaf tin with baking parchment.
Mix together the chopped hazelnuts and grated apples in a bowl.
In a separate bowl cream together the butter with the sugar until it is pale and soft.
Beat in the eggs one by one.
Sift and fold in the flour and baking powder.
Next add the apple and hazelnut mixture.
Bake for 1 hour or until it is risen and golden and a skewer comes out clean.
While the cake is hot and still in the tin melt the dulche de leche (or caramel should be fine) in a small saucepan and let it bubble for a minute or two until it darkens a bit.
Stir in the chopped hazelnuts and then pour the mixture over the top of the cake, using a spoon to spread to the sides
Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and allow to cool completely.