Apple and Hazelnut Cake

Ingredients: Serves 6

Streusel

• 90g wholemeal flour (I used Hodemedods Einkorn)

• 50g light brown sugar

• 1 tsp sweet spice mix*

• ¼ tsp baking powder

• 60g unsalted butter, melted

• 80g hazelnuts, toasted then ground

• 1/8th tsp fine sea salt

FRUIT LAYER

• 4 tasty eating apples
(whatever tastes good)

CAKE

• 2 whole eggs

• 90g light brown sugar

• 60g wholemeal flour (I used Hodemedods Einkorn)

• 3/4 tsp baking powder

• 2 tsp sweet spice mix*

• 240g hazelnut, toasted then ground

• 180g sour cream

Sweet spice mix

• 2tsp ground cinnamon

• 1 tsp ground ginger

• ¼ tsp ground clove
(approx. 4 cloves)

• 1 tsp ground nutmeg

Method:

Make the streusel and apple mix a couple of hours before you start the cake. To make the streusel combine all the ingredients and press the mix together. Wrap in paper and chill in the fridge for a couple of hours before using.

Chop the apples into 1cm cubes (leave the skin on) and place in a lidded pan. Gently cook over a low heat until the apples soften slightly (approximately 5 minutes) then leave to cool.

When you’re ready to make the cake preheat the oven to 175˚C.

Grease and line a 8 inch loose bottom cake tin.

Beat the eggs and sugar together in your stand mixer until pale and thick. In a separate bowl combine the toasted gound nuts, flour, baking powder, salt and spice mix. Fold into the egg mix in three additions. Fold in the sour cream until mixed thoroughly.

Place the cake mix in the tin and level. Spread the apple mix on top. Crumble the streusel over the surface in irregular chunks then push some of the streusel mix down through the apple into the cake mix so you get lots of streusel texture all the way through.

Bake the cake for 30-45 minutes until a knife inserted in the cake layer comes out clean. You may need to cover the cake towards the end of the bake to stop it getting too dark. Dust with icing sugar to serve.