Vegetarian recipe ideas
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Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm springform cake tin with baking paper.
Tip 70g of the hazelnuts into a high-powered blender and whizz until they resemble a sandy consistency. Roughly chop the remaining 20g.
Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually whisk in the eggs, adding a tablespoon of the flour halfway through to prevent the mixture from splitting.
Sift in the flour, ground hazelnuts, baking powder, 1 tsp of cinnamon, mixed spice, ground cloves and lemon zest, then briefly whisk until fully combined. Toss the apple in the cornflour and remaining 1 tsp of cinnamon, then fold through the batter until evenly distributed.
Tip into the cake tin, smooth the top with the back of a spoon and sprinkle with demerara sugar and the roughly chopped hazelnuts. Bake on the middle shelf of the oven for 55-60 mins or until a skewer comes out cleanly when inserted in the middle. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool fully.
Serve with a generous pouring of double cream.