Hazelnut and Apple Cake
310ml Azalea Grapeseed Oil, plus a little extra to grease tin
165g coconut sugar, plus 1 tbsp extra to dust tin
300g wholemeal spelt flour
45g hazelnut meal
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
3 tbsp hazelnut liquor (optional), we used Frangelico
Zest and juice from 1 small lemon
1 tsp vanilla bean paste
3 large eggs
3 small red apples, thinly sliced on a mandolin, seeds removed
Demerara sugar, to decorate
Preheat oven to 200ºC (180ºC fan). Use a little extra Azalea Grapeseed Oil to grease a 17.5cm round baking tin. Line with baking paper then dip a paper towel in a little more Azalea Grapeseed Oil and use the paper to brush more oil inside the baking paper. Sprinkle sides and base with the reserved 1 tbsp coconut sugar.
In a large bowl combine flour, hazelnut meal, baking powder, bicarb, and salt. Stir well.
In a small bowl combine hazelnut liquor, lemon zest and juice and vanilla bean paste.
165g coconut sugar and eggs in the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed for 3 minutes until thick and creamy. With the motor running, gradually stream Azalea Grapeseed Oil into the batter then once all is added whisk for a further minute to incorporate.
Turn mixer off, add 1/3 of the flour mixture and half of the liquor mixture. Whisk on low speed 30 seconds until just incorporated. Add another 1/3 of the flour mix and remaining liquor mix. Whisk on low for a further 30 seconds. Add remaining flour mix and whisk on low until just incorporated. Use a spatula to fold the mixture a few times to ensure all flour is incorporated.
Spoon half the batter into the prepared tin. Arrange half of the apple slices on top then spoon the remaining batter over, smoothing the surface. Arrange remaining apples on the surface then sprinkle generously with demerara sugar.
Reduce oven heat to 175ºC (155ºC fan) and bake for 40-45 minutes until the cake is golden on top and a skewer inserted into the centre comes out clean. Allow to sit in the pan for 15 minutes before removing from pan and allowing to cool completely on a wire rack.