Hazelnut fruitcake

Name: Hazelnut fruitcake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 225 grams soft, unsalted butter, plus a little extra for the tin; 100 grams blanched hazelnuts, half very roughly chopped; 225 grams light muscovado sugar; 225 grams self-raising flour; 3 eggs; 1 teaspoon vanilla extract; 2 teaspoons mixed spice or ground cinnamon; 1 teaspoon baking powder; 175 grams courgettes, coarsely grated; 1 eating apple, grated (about 85g 3oz flesh); 250 grams mixed dried fruit

Hazelnut fruitcake takes about 1 hour and 40 minutes from beginning to end. This dessert has 487 calories, 7g of protein, and 26g of fat per serving. This lacto ovo vegetarian recipe serves 10. Christmas will be even more special with this recipe. This recipe from BBC Good Food requires eggs, baking powder, ground cinnamon, and fruit. ... Not Like American Fruitcake), and Hazelnut meringues with hazelnut praline & chocolate sauce.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Butter a deep, 20cm round cake tin and line the base and sides with baking parchment.

Ingredients you will need

Butter

Base

Equipment you will use

Cake Form

Put the whole hazelnuts, plus 1 tbsp each of the sugar and flour, into a food processor and whizz until the hazelnuts are as fine as you can get them.

Ingredients you will need

Hazelnuts

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, tsp salt, remaining flour and baking powder. Whizz until smooth.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Remove the blade, then stir in the grated courgettes, apple and dried fruit.

Ingredients you will need

Dried Fruit

Zucchini

Apple

Spoon the mix into the tin, smooth the top, then scatter with the chopped hazelnuts, pressing them into the batter a little.

Ingredients you will need

Hazelnuts

Bake for 1 hr 10 mins (see tip, below), covering the top loosely with foil after 45 mins, until the cake is risen and golden. Cool in the tin for 20 mins, then remove and cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

225grams

soft, unsalted butter, plus a little extra for the tin 100grams

blanched hazelnuts, half very roughly chopped 225grams

light muscovado sugar 225grams

self-raising flour 3

eggs 1teaspoon

vanilla extract 2teaspoons

mixed spice or ground cinnamon 1teaspoon

baking powder 175grams

courgettes, coarsely grated 1

eating apple, grated (about 85g 3oz flesh)250grams

mixed dried fruit

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Fruit Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.