Nuts are such a beauty to bake with, they enhance cakes with extra moisture and, as in this case, add depth of flavour when toasted. I’ve paired toasted hazelnuts with orange zest for a lovely traybake which is easy to whip up. Once baked and cooled a bit all that’s missing is an accompaniment, vanilla ice cream as I’ve suggested below or a refreshing dollop of yoghurt – yum!
Hazelnut Cake with Orange
Makes 16 squares
- 220g unsalted butter, softened
- 220g light muscovado sugar
- 4 medium eggs
- 150g ground toasted hazelnuts
- 1 teaspoon baking powder
- 100g self-raising flour, sifted
- 60g honey
- finely grated zest of 2 oranges
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper.
In a bowl, beat together the butter and sugar with an electric mixer (hand-held or freestanding) until light and fluffy. Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Add the ground toasted hazelnuts, baking powder, flour and honey and mix until smooth, then fold in the orange zest.
Transfer the mix to the prepared tin and bake for 40-45 minutes until risen, brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes before transferring to wire rack. Serve warm, cut into squares, with vanilla ice cream.