Hazelnut and Apple Chocolate Cake

Name: Hazelnut and Apple Chocolate Cake
Yield: Serves 6–8
Ingredients: 3 oz/84 g hazelnuts, whizzed in a blender or processor to large crumb size, then toasted until pale golden, and cooled; 2 tsp ground cinnamon; 3 oz/84 g hazelnuts, whizzed in a blender or processor to large crumb size, then toasted until pale golden, and cooled; 3 oz/84 g hazelnuts, whizzed in a blender or processor to large crumb size, then toasted until pale golden, and cooled; 6 oz/170 g self-raising flour; 1 tsp bicarbonate of soda; ¼ pint/140 ml sunflower oil; 3 large eggs; 1 lb/450 g dessert apples; 6 oz/170 g soft light brown sugar; ½ tsp vanilla essence, or a few drops extract; ½ tsp vanilla essence, or a few drops extract; 3 oz/84 g dark chocolate, pared into curls using a potato peeler; 3 oz/84 g dark chocolate, pared into curls using a potato peeler; 8 oz/225 g icing sugar; 8 oz/225 g butter, softened; 1 tbsp water; 4 oz/112 g dark chocolate

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a very moist apple and hazelnut cake, with a covering of chocolate buttercream.

Ingredients

For the cake

1 lb/450 g dessert apples
6 oz/170

Vegetarian
Winter
Cake

Method

To make the apple purée, chop but do not peel or core the apples and cook in a very little water until soft. Rub through a sieve and leave to cool.

Butter two 9-inch/23-cm sandwich cake tins, and line the base of each with non-stick baking parchment.

Mix together the apple purée and the sugar, then stir in the oil. Beat in the eggs, one at a time. Stir in the flour sieved with t