An aromatic, wintery, one bowl bake, very appropriate for this cold season. It takes less then 10 minutes to prepare, making it the perfect snacking cake. A quick fix for your cravings! —Barbara Polichnowska
caster sugar (3/4 cup)
muscovado sugar (1/4 cup)
buttermilk (1/2 cup)
vegetable oil (1/4 cup + 3 tbsp)
pastry flour (1 cup)
ground hazelnuts (1 1/2 cup)
fresh orange zest
In This Recipe
Preheat the oven to 350°F/ 180°C/ Gas Mark 4.
Lightly grease and flour the sides of a 23cm/9 inch round cake tin, lined with parchment paper.
Place eggs and sugar in the bowl of a stand mixer, with the paddle attachment, mix for around 2-3 minutes on a medium speed.
On low speed, stream in the oil and the buttermilk. Take your time, as your mixture might split if you rush it. Then mix for 2 minutes on low.
Add flour, ground hazelnuts, baking powder, salt and orange zest and mix on low speed until just combined.
Bake for 40-45 minutes, until a cake tester/ knife inserted in the middle, comes out clean.
Leave to cool and dust with icing sugar and a little more zest.
Best served with unsweetened whipped cream and some orange marmalade. Enjoy!