Cranberry and hazelnut cake

Cranberry and hazelnut cake


7 people made this

About this recipe: This cake is perfect for afternoon tea or dessert. It's studded with dried cranberries and hazelnuts and swirled with cinnamon sugar.


Makes: 1 23cm round cake

  • 235g plain flour
  • 2 tablespoons cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 170g unsalted butter
  • 330g dark brown soft sugar
  • 4 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 175ml full fat milk
  • 4 tablespoons dried cranberries
  • 4 tablespoons chopped toasted hazelnuts
  • 75g dark brown soft sugar
  • 4 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

  1. Preheat oven to 180 C / Gas 4. Butter and flour a 23cm springform tin. Sieve together the flour, baking powder, bicarbonate of soda and salt; set aside.
  2. In a large bowl, cream together the butter and 330g dark brown soft sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts.
  3. Pour batter into prepared tin. Mix together 75g dark brown soft sugar, 4 tablespoons caster sugar and 1 teaspoon cinnamon; sprinkle over cake and swirl through the batter.
  4. Bake in preheated oven for 75 to 80 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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