Hazelnut & Apple Cake with Sticky Toffee Drizzle

This COSY cake is made with Apples and finely ground Hazelnuts for a rich nutty flavour! The PERFECT quick and easy winter treat. YUM!

(Serves 8- 10)

CAKE

180 g butter, at room temperature

150 g soft brown sugar

2 eggs

100 g ground hazelnuts (Grind nuts in a food processor)

50 g ground almonds

90 g cake flour

10 ml baking powder

2 ml salt

grated nutmeg to taste

60 ml yoghurt

3 apples, peeled and very thinly sliced/chopped or grated (grate 2 apples and finely chop the other one)

60 ml sultanas, soaked in 100 ml orange juice for 1 hour, drained

TOPPING

20 ml soft brown sugar

20 g chopped hazelnuts

TOFFEE SAUCE

120 g butter

160 g brown sugar

180 ml cream

5 m vanilla

Preheat oven to 170° Spray a 24 cm springform cake tin and line the bottom with baking paper.
Beat the butter with the brown sugar till light and fluffy and add the eggs one at a time, beating well after each addition.
In another bowl, mix the ground hazelnuts, almond flour, cake flour, baking powder, salt and nutmeg. Add the dry mixture to the wet mixture, (the creamed egg/butter/sugar mixture) add the yogurt and mix until combined. Mix in the chopped/grated apple and the sultanas.
Spoon batter into the prepared cake tin. Sprinkle over the brown sugar and chopped hazelnuts for a topping.
Bake in the oven for ±45 minutes until a skewer inserted in the center comes out clean. Cool for 10 minutes in the pan – then spoon over about a quarter of the toffee sauce. Remove cake from pan once it is almost cold – onto a serving plate (You can leave the paper underneath the cake of you like)
TO MAKE THE TOFFEE SAUCE: combine the butter, brown sugar and cream in a saucepan on medium heat and stir to dissolve the sugar. Once dissolved, allow to simmer until starting to thicken (5 minutes on medium heat). Stir in vanilla.
TO SERVE: Serve with whipped yoghurt and brown sugar cream or cream fraiche and some of the toffee sauce drizzled over the cake
WHIPPED YOGHURT AND BROWN SUGAR CREAM: Beat/whip together 150 g yoghurt, 200 ml cream and 45 ml soft brown sugar. (IT IS DELICIOUS!! AND NOT TOO SWEET)