Cinnamon-Strewn Hazelnut Cake

Preparation info

  • Difficulty


  • Makes


    9 in 23 cm round or 7½ in 19 cm square cake

Appears in

This is a very quick, easy cake to make, especially with a food processor. Served warm with a bowl of chilled yoghurt or buttermilk, it makes an excellent pudding, but is just as good with mid-morning coffee or a cup of tea in the afternoon. You need not use hazelnuts – almonds, walnuts or pistachios can be used for the topping and ground almonds in the cake.


  • 2 oz / 60 g ground hazelnuts
  • 4 oz / 110 g self-raising wholemeal flour
  • 2 oz / 60 g cornflour
  • 1 tsp baking powder
  • ½ tsp salt
  • oz / 70 g demerara sugar, ground in a coffee grinder
  • 4 oz / 110 g polyunsaturated margarine or unsoftened butter
  • 6 tbsp buttermilk or 3 tbsp plain yoghurt and 3 tbsp water
  • 1 egg, lightly beaten


  • oz / 40 g plain flour
  • 1 tbsp ground cinnamon
  • 2 oz / 60 g demerara sugar
  • 1 tbsp roughly chopped hazelnuts
  • oz / 40 g polyunsaturated margarine or butter


Make the topping first by mixing together the dry ingredients, including the hazelnuts, and then rubbing in the margarine or butter until the mixture resembles breadcrumbs. To make the cake batter, sift all the dry ingredients together into a bowl, and then blend in the margarine or butter, the liquid and the egg. Beat well; the mixture will be quite soft. Spoon it into a greased and floured cake tin, either a 9 in / 23 cm diameter round tin, or a in / 19 cm square tin. Strew the topping on the surface, and bake in a preheated oven at 180°C / 350°F / Mark 4 for 35–40 minutes or until a skewer inserted in the middle of the cake comes out clean.