Garden glut cake recipe for 4 - 8 people, takes only 30 mins; recipe has unsalted butter, hazelnut, muscovado sugar, self-raising flour, egg, vanilla extract, mixed spice, baking powder, courgette, apple and dried fruit.
Hazelnut fruitcake
Course: Garden glut cake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 3 eggs
- Courgette: 175g courgettes, coarsely grated
- Apple: 1 eating apple, grated (about 85g/3oz flesh)
- Unsalted Butter: 225g soft, unsalted butter, plus a little extra for the tin
- Self Raising Flour: 225g self-raising flour
- Baking Powder: 1 tsp baking powder
- Muscovado Sugar: 225g light muscovado sugar
- Vanilla Extract: 1 tsp vanilla extract
- Mixed Spice: 2 tsp mixed spice or ground cinnamon
- Hazelnut: 100g bag blanched hazelnuts, half very roughly chopped
- Dried Fruit: 250g mixed dried fruit
Directions
- 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.
- Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, 1/4 tsp salt, remaining flour and baking powder. Whizz until smooth. Remove the blade, then stir in the grated courgettes, apple and dried fruit.
- 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.
