Ingredients
3 apples
(I used Granny Smiths and Royal Gala)
30g butter
1 cup brown sugar
1 cup sultanas
150g hazelnut meal
200g hazelnuts
roughly chopped
100g plain flour
2 baking powder
3 tsp ground ginger
4 eggs
1 cup caster sugar
125ml maple syrup
2 red skin apples
for topping (I used Royal Gala), cored and thinly sliced
50g hazelnuts
for topping, chopped
1 cup demerara sugar
for topping
30g butter
for topping, melted
Equipment
- 1 26cm springform pan
- 1 non-stick baking paper
- 1 large non-stick frypan
- 1 large bowl
- 1 whisk
- 1 skewer
Instructions
- Butter a 26cm springform pan and line with non-stick baking paper.
- Preheat oven to 160°C.
- Peel and core apples, quarter and cut each quarter into three pieces. Heat a large non-stick frypan over medium heat, melt butter, sauté apples and sugar for 5 minutes or until apples start to brown. Add sultanas and cook for another minute. Set aside until needed.
- Combine hazelnut meal, hazelnuts, flour, baking powder and ginger in a large bowl.
- Whisk eggs, sugar and maple syrup together until light and fluffy. Add apple mixture and egg mixture to the flour mixture and stir until well combined.
- Pour cake mixture into prepared pan. Arrange apple slices on top of the cake, sprinkle with hazelnuts, sugar and melted butter. Bake for 1 hour and 15 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Cool in pan, then serve warm or at room temperature with thick cream.
Notes
Tip
This cake does require quite a bit of preparation before it goes in the oven – it will probably take you 30-45 minutes. But, wow, what a rich, delectable cake!
Tip
My biggest springform tray is 22cm, so I had to cook for quite a bit longer so that it wasn’t gluggy in the middle.
Variation
Make this cake gluten-free using gluten-free flour (e.g Orgran or White Wings) or 200g hazelnut meal.
