Hazelnut, Sultana and Lemon Cake

Name: Hazelnut, Sultana and Lemon Cake
Ingredients: 100 g/4 oz butter; 50 g/2 oz sultanas; 3 large eggs; 100 g/4 oz golden caster sugar, plus extra for sprinkling; finely grated rind and juice of 1 lemon; 75 g/3 oz ground hazelnuts; 50 g/2 oz plain flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

finely grated rind and juice of 1 lemon
50 g/2 oz sultanas

Vegetarian
Cake

Method

Put the lemon juice and sultanas into a saucepan and heat until the juice bubbles, then leave to cool. Butter a fairly deep 17.5 cm/7 in sandwich tin and put a disc of buttered baking parchment on the bott