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Apple, caramel and hazelnut traybake
Apple and hazelnut traybake with caramel apple icing
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 8+
Preparation
- Total time
- 1 Hr 30 Mins
- Preparation time
- 20 Mins
- Cooking time
- 1 Hr 10 Mins
-
200g skinless hazelnuts
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200g butter, room temperature
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200g caster sugar
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3 medium eggs
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4 tbsp yogurt
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200g self-raising flour
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1/2 tbsp baking powder
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1 1/2 eating apples, cored and cut into thin slices (each 1/2 into 16)
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1 tbsp icing sugar, sifted
For the topping
-
75g butter, room temperature
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75g soft light brown sugar
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3 tbsp double cream
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85g hazelnuts, roughly chopped
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1/2 eating apple, cored and sliced into thin wedges
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Preheat the oven to 180°C/fan oven 160°C/gas mark 4. Lightly grease a square loose-bottomed 20x20cm cake tin and fully line with baking parchment.
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Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy. Sift the flour and baking powder together and fold in with the ground hazelnuts.
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Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1 hour.
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Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.
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Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.
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Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.
You will need
Square, loose-bottomed 20x20cm cake tin - This one from Lakeland is just what you need and it's available at Amazon for £11.99.
Reviews
-
Polly L(45)
★★★★★Turned out really moist and the flavours are gorgeous.
Reviewed on 27/04/20
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