Orange and Hazelnut Crumble Cake

cook 30 mins
  • 150 g (5 oz) unsalted butter, softened, plus extra for greasing
  • 125 g (4 oz) golden caster sugar
  • 100 g (3 1/2 oz) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 50 g (2 oz) ground hazelnuts
  • 2 large eggs, lightly beaten
  • 2 teaspoons finely grated orange rind, plus extra to decorate
  • 1 teaspoon orange extract
  • 125 g (4 oz) ready-made crumble mix
  • mascarpone cheese, to serve
  • Grease a 23 cm (9 inch) square cake tin and line with nonstick baking paper.
  • Place all of the ingredients except the crumble mix in a large bowl and beat together with a hand-held electric whisk until pale and creamy. Spoon the mixture into the prepared tin and sprinkle over the crumble mix.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 22 minutes, or until golden and firm to the touch. Turn out of the tin on to a wire rack and peel away the lining paper.
  • Serve warm or cold with mascarpone, decorated with orange rind.
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