2/3 cup flour
1/3 cup hazelnut flour (Hazelnut Estate)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ cup white sugar
½ cup brown sugar
¼ sugar extra praline
2 eggs (Agreeable Nature)
½ cup plain oil
1-2 Tbsp maple syrup
2 ½ cups grated apple (Willowbrook Orchard)
1 cup hazelnuts (Hazelnut Estate)
Serve with cream (Holy Cow), or runny yoghurt (Holy cow), or ice cream
Preheat oven to 180 degrees celsius on fan bake and prepare a 20cm spring form tin. In a large mixing bowl, sift the flour, baking powder, baking soda, and cinnamon together, then add the hazelnut flour and sugar mix. In a medium bowl, whisk the eggs, maple syrup and oil. Peel and grate the apple straight into the flour and mix with your hands to cover all the apples. Roughly chop up ½ cup hazelnuts and add these to the flour mix. Pour the wet ingredients into the mixture and fold gently. Pour this mixture into the prepared tin and bake for 35-40 minutes or until its springs back when touched. To make praline add sugar to a heavy saucepan over moderate heat, stirring with a fork until melted. Cook until golden do not stir the pot - swirling is best. Remove from heat and add hazelnuts. Pour out onto a lined baking tray and cool for 30 minutes. Blend praline or break it up and put it on the cake. Serve with cream, yoghurt, or ice cream.
Thanks to our market chef Amy for this recipe!