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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