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Apple hazelnut cake
Apple hazelnut cake

Recipe presented by Émilie Gaillet

Apple hazelnut cake

Preparation 15 min
Cooking time 1 h
Servings 8


  • 3 large apples, peeled and cubed
  • 30 ml (2 tbsp.) rum (optional, but highly recommended)
  • 30 ml (2 tbsp.) lemon juice
  • 250 ml (1 cup) flour
  • 250 ml (1 cup) granulated sugar
  • 10 ml (2 tsp.) baking powder
  • A pinch of salt
  • 125 ml (1/2 cup) hazelnuts, finely chopped
  • 1 large egg + 2 egg yolks
  • 250 ml (1 cup) vegetable oil
  • 250 ml (1 cup) milk


  1. Preheat oven to 350°F (180°C).
  2. Grease a 9" (23cm) round springform pan.
  3. In a saucepan, combine the cubed apples with the rum and lemon juice.
  4. Cook over medium heat for a few minutes until the apples are tender.*
  5. Remove from heat.
  6. Set aside.
  7. In a medium bowl, combine the flour, sugar, baking powder, salt and chopped hazelnuts.
  8. In a second bowl, mix the eggs, milk and oil.
  9. Add the dry mixture to the liquid mixture.
  10. Mix until smooth.
  11. Add the apples with a spatula.
  12. Give it a quick mix.
  13. Pour the mixture into the cake pan.
  14. Bake for 1 hour.
  15. Let it cool for 1 hour.
  16. Unmold.

* Be careful not to overcook the mixture—you don’t want to turn it into applesauce!

Availability in stores