Orange and hazelnut crumble cake

Makes 1 large loaf  (serves 8-10)

For the crumble topping:
30g butter, cubed
30g dark soft brown sugar
75g plain flour
1⁄2 tsp ground cinnamon
60g blanched hazelnuts, roughly chopped
1 orange, zest finely grated

For the cake:
175g hazelnuts, roughly ground
225g butter, plus extra for greasing the tin
225g caster sugar

4 eggs
125g plain flour
1⁄2 tsp baking powder
1 large orange, zest and juice

For the orange drizzle (OPTIONAL):
100g icing sugar
1 orange, around 4 tbsp juice
20g butter, melted

Step 1) Pre-heat the oven to 180°C, Gas Mark 4. Butter a 1kg loaf tin, then line with baking paper. To make the topping, melt the butter, then mix in the soft brown sugar, flour, cinnamon and chopped hazelnuts with the finely grated orange zest to form a crumble mix. Set aside.

Step 2) Start to make the cake by grinding the hazelnuts. (I buy ready-chopped and roasted hazelnuts from the supermarket and pound these down with a pestle and mortar; don't go too far or you'll have nut butter. If you grind the nuts in a food processor, use the pulse button and add a spoonful of the plain flour from the cake mixture, to stop them getting too oily.)

Step 3) In a large bowl, cream together the butter and sugar until pale and light. Beat in the eggs, one by one, then sift in the flour and baking powder. Add the ground hazelnuts and mix well. Stir
in the zest and juice of the orange. Scrape the batter into the tin and level the surface. Scatter the crumble topping over evenly and bake for 50 to 60 minutes, until a skewer inserted comes out clean. Leave the cake to cool in the tin for 15 minutes, then carefully turn out to cool completely on a wire rack.

Step 4) If making the drizzle, stir the icing sugar, orange juice and melted butter in a saucepan over a gentle heat, adding a bit more orange juice if needed. Use a fork to drizzle the mixture all over the cake in fine ribbons. Leave to set for a few minutes before slicing.

Looking for more cake recipes from Homes & Gardens? Try Apple and butter fudge cake and  Scandanavian apple-spice roulade

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