Cinnamon-Strewn Hazelnut Cake

Name: Cinnamon-Strewn Hazelnut Cake
Ingredients: 1½ oz / 40 g polyunsaturated margarine or butter; 2 oz / 60 g demerara sugar; 1 tbsp ground cinnamon; 1½ oz / 40 g polyunsaturated margarine or butter; 1 tbsp roughly chopped hazelnuts; 6 tbsp buttermilk or 3 tbsp plain yoghurt and 3 tbsp water; 6 tbsp buttermilk or 3 tbsp plain yoghurt and 3 tbsp water; 1½ oz / 40 g plain flour; 1 egg, lightly beaten; 4 oz / 110 g polyunsaturated margarine or unsoftened butter; 2½ oz / 70 g demerara sugar, ground in a coffee grinder; 6 tbsp buttermilk or 3 tbsp plain yoghurt and 3 tbsp water; 4 oz / 110 g polyunsaturated margarine or unsoftened butter; 2 oz / 60 g cornflour; 1 tsp baking powder; ½ tsp salt; 2½ oz / 70 g demerara sugar, ground in a coffee grinder; 2 oz / 60 g ground hazelnuts; 4 oz / 110 g self-raising wholemeal flour

Preparation info

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

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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.

Ingredients

Dessert
Baking
Vegetarian

Ingredients

Method