An easy cake to make for Sunday tea, this is also moist and light enough for a pudding, served with crème fraîche or Greek-style yoghurt. Ground hazelnuts are available from healthfood shops, or you can grind whole, unblanched ones in a food processor.
Put the lemon juice and sultanas into a saucepan and heat until the juice bubbles, then leave to cool. Butter a fairly deep
Put the butter and sugar in a bowl and whisk until light and fluffy. Whisk in the eggs and ground hazelnuts alternately and thoroughly. Stir in the cooled lemon juice and sultanas together with the lemon rind. Then fold in the flour with a metal spoon. Turn the cake mixture into the prepared tin and smooth the top level.
© 1997 Josceline Dimbleby. All rights reserved.