Apple And Hazelnut Sponge Recipe

Name: Apple And Hazelnut Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet, firm cooking apple (I used an Elstar); 1/3 cup fresh(cloudy) apple juice; 1-2 tablespoons of Calvados; 3 tablespoons caster sugar; 1/3 cup hazelnuts, crushed but not overly fine; 100g plain flour, sifted; 90g white caster sugar; 1 1/2 teaspoons baking powder; Pinch of salt; 4 tablespoons hazelnut meal (or almond meal); 75ml vanilla yogurt; 60ml vegetable oil; 2 eggs; 1 teapoon vanilla extract; Fresh vanilla custard, to serve

Servings: persons

1 sweet, firm cooking apple (I used an Elstar)
1/3 cup fresh(cloudy) apple juice
1-2 tablespoons of Calvados
3 tablespoons caster sugar
1/3 cup hazelnuts, crushed but not overly fine
100g plain flour, sifted
90g white caster sugar
1 1/2 teaspoons baking powder
Pinch of salt
4 tablespoons hazelnut meal (or almond meal)
75ml vanilla yogurt
60ml vegetable oil
2 eggs
1 teapoon vanilla extract
Fresh vanilla custard, to serve

1
First make stewed apples: This part of the recipe can be made up to 2 days ahead. Place apple juice and sugar and boil on high for 3-4 of minutes till reduced a touch, then add apples and simmer on low heat for 2-3 minutes, till soft but still holding shape. Remove from heat and stir in Calvados, to taste or other liqueur. Set aside.
2
Butter 6 dariole moulds or a 26cm diameter tart tin and then sprinkle crushed hazelnuts inside till a coating is formed on the base and sides of the containers.
3
Preheat the oven to 180 deg c.
4
In a bowl, mix the dry ingredients - flour, sugar, baking powder, pinch of salt and nut meal, whisking together to combine.
5
Whisk the wet ingredients to combine in another bowl: The yogurt, oil, eggs and vanilla extract. Then make a well in the centre of the dry ingredients, pour this wet mix into the well and gently stir to combine with a spatula, ensuring you mix the ingredients at the base, till well combined.
6
The next step is layering the apples, cake mix and nuts. Begin with a tablespoon of cake batter, followed by a sprinkling of crushed hazelnuts and topped by a teaspoon of stewed apple . Repeat again, finishing with some apple chunks. Then sprinkle some hazelnuts over the top. The mould should be just over halfway if using darioles. Repeat for all the other moulds.If using a tart tin, put all the batter in the pan and sprinkle crushed hazelnuts over the top, followed by the apples.
7
Place cake moulds on baking tray and bake in the centre of the oven for 25 - 35 minutes till the top is browned and a skewer or cake tester comes out clean.
8
Serve with warm vanilla custard and some warm apple cider to go.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sweet, firm cooking apple (I used an Elstar), 1/3 cup fresh(cloudy) apple juice, 1-2 tablespoons of Calvados, 3 tablespoons caster sugar, and more.

Yes, Apple And Hazelnut Sponge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple And Hazelnut Sponge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions