La Différence

La Différence
A passion for food

Monday, 6 October 2014

Apple Sauce, Hazelnut and Raisin Cake

                                    Apple Sauce, Hazelnut & Raisin Cake 

I had a real bumper crop of Bramley Apples this year,  to me they are the perfect cooking apple making just the best pies and are great for apple sauce.
I sometimes peel & slice them, lay them on a parchment lined tray, sprinkle over some caster sugar a freeze.  When they're frozen bag them up ready to use as you will.  I also like to make chutneys and as I have used here ...just stewed unsweetened and frozen to use in so many different recipes.

This isn't the traditional Apple Sauce cake with no butter or eggs.....tried it a few dry and bland.  If you're going to bake a cake why not make it worth your while and eat something delicious...not just make do with saving a few calories.  It's not for everyday....but once and a while a piece of cake is a real treat.  

Line a loose bottomed 9" tin with parchment


1 cup of unsweetened apple sauce from tart cooking apples (Bramleys)
8oz/ 250g butter
6oz/175g dark brown sugar
4oz/125g SR wholemeal flour
4oz/125g SR white flour
1tsp ground cinnamon
pinch of  salt 
2 tbsp oatbran
4oz/125g Raisins or Sultanas
4oz /125gskinned hazelnuts,  chop half of them and leave the remainder whole for decorating the top of the cake
2 eggs beaten
2 small eating apples, peeled, cored  and thinly sliced to top the cake
Demerara sugar to sprinkle over

you will need a piece of foil, doubled over to fit loosely over the top of the cake tin.

Set the oven to 160c 325f gas 3


This is made with the rubbing in method so
Place the sieved flours into a large mixing bowl with the salt, oatbran and the cinnamon.
Add the butter and rub in together
Add the raisins/sultanas, dark brown sugar, the chopped hazelnuts mix together
Add the beaten eggs and the apple sauce & lightly combine everything together
Pour into your prepared tin
Arrange the apple slices and remaining hazelnuts on the top of the cake
Sprinkle over around 1 tbsp demerera sugar.
Loosely place the foil over the cake tin and bake for approximately 1 hour 15 minutes.
Remove the foil turn the oven down to 140c/275f/gas 1 and bake for another 15 minutes.
Check that there's no middle wobble going on.....if not insert a metal skewer should come out cleanish....this is a moist cake... remember
My cake took a total of 1 hour 35 minutes but as all ovens very it could vary 15 minutes each way.  Just keep your eye on it 
Leave in the tin but place on a cooling tray.
I left mine for several hours before removing this moist cake from it's tin and I removed the parchment just before serving.
Store in the bottom of the should keep for several days,  it will also freeze perfectly well until required.  


  1. Sounds perfect Dor, just right with a cuppa on these Autumn days...thanks for sharing xx


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥