Hazelnut, Sultana and Lemon Cake

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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.


  • finely grated rind and juice of 1 lemon
  • 50 g/2 oz sultanas
  • 100 g/4 oz butter
  • 100 g/4 oz golden caster sugar, plus extra for sprinkling
  • 3 large eggs
  • 75 g/3 oz ground hazelnuts
  • 50 g/2 oz plain flour


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 bottom. Lightly flour the tin. Preheat the oven to 180°C/350°F/gas mark 4.

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. Bake the cake in the centre of the oven for 45-50 minutes, until springy to the touch in the centre. Leave to cool in the tin before loosening the sides with a knife and turning it out. Put the cake on to a serving plate and sprinkle the top evenly with golden caster sugar.