A delicious moist fruit and nut cake with chocolate, serve as a dessert straight from the
oven with warm chocolate sauce or cold with a chocolate topping for teatime.
200g butter, room temperature
200g soft brown sugar
100g hazelnuts, toasted and chopped finely
200g self-raising flour
2 eggs, beaten
1 tablespoon coffee essence, like Camp or 2 teaspoons instant coffee mixed with 1 tablespoon water
Filling
2/3 cooking apples, peeled and chopped
1 tablespoon dried apricots, chopped
80g sugar
juice of ½ lemon
topping
100g dark chocolate
1 tablespoon coffee essence
Set oven 180c gas 4. Line a 20cm cake tin with baking parchment
Mix the butter and sugar together until soft and creamy, Stir in the hazelnuts, flour, eggs and coffee.
mix well together, spoon into the prepared tin and bake in the preset oven for 30/35 minutes or until
a skewer inserted into the centre of the cake comes out dry. Remove from the oven and cool in the tin.
While the cake is baking, make the filling, cook the apples, apricots, sugar and lemon juice together over
a gentle heat until the apples are well cooked, stir to break up any apple pieces, remove from the heat
and cool completely. Remove the cake from the tin, peel off the paper and carefully divide the cake in
two. Fill with the cooled apple mixture. Melt the chocolate and coffee on low heat in the microwave.
Spread over the top of the cake. Allow the chocolate to just set before slicing.
