Apple hazelnut frangipane cake
This apple hazelnut frangipane cake is a cosy, autumnal bake that’s rich, nutty and perfectly spiced. A buttery hazelnut batter is topped with cinnamon-kissed gala apples, then finished with a golden crunch of demerara sugar and chopped hazelnuts. Baked until tender and fragrant, this comforting dessert is best enjoyed with friends over coffee.
Method
Heat your oven to 160C (fan) and line a 20cm brownie tin with butter and parchment paper.
Chop the apples and toss them in the lemon juice and ½ tsp of cinnamon.
Mix the butter and sugar using an electric whisk until well combined. Gradually incorporate one egg at a time.
Mix in the hazelnuts, plain flour, spices and salt until just combined.
Place the batter into the prepared tin and arrange the chopped apples on top. Sprinkle the extra hazelnuts, and demerara sugar over the top.
Bake in the oven for 55 to 60 minutes or until a skewer comes out clean.
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Ingredients
2 to 3 gala apples, finely sliced/cut into thin wedges
½ lemon, juiced
1tsp cinnamon
265g unsalted butter, softened
265g golden caster sugar
3 Leghorn White eggs
1 tsp vanilla bean paste
265g hazelnuts, blitzed until resembling fine breadcrumbs
140g plain flour
½ tsp mixed spice
½ tsp salt
1 tbsp of demerara sugar
1 to 2 tbsp hazelnuts, roughly chopped