This recipe was the result of being lured by fresh hazelnuts at Sligro, a shop where I’ve also discovered finger limes and other foodie delights. I decided to combine the nuts and apples in an autumn cake. I love this cake, baking them in dariole moulds yields quite sophisticated looking bakes, which have an outer crust, perfect for crust lovers and is full of inner melting moments. Perfect when all the leaves around you are golden and maple and winter’s frost…bites. Definitely to be served with fresh vanilla custard!

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