Hazelnut fruitcake
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...
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Cooking tools:
- Food processor
- Cake pan
- Cooling rack
- Grater
- Chef's knife
- Cutting board
- Baking parchment
- Aluminum foil
- Oven
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 225g soft, unsalted butter , plus a little extra for the tin -
- 100g bag blanched hazelnuts , half very roughly chopped -
- 225g light muscovado sugar -
- 225g self-raising flour -
- 3 eggs -
- 1 tsp vanilla extract -
- 2 tsp mixed spice or ground cinnamon -
- 1 tsp baking powder -
- 175g courgettes , coarsely grated -
- 1 eating apple , grated (about 85g/3oz flesh) -
- 250g mixed dried fruit -
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