One-bowl orange & hazelnut cake with cardamom

FOR RECIPE, SEE PAGE 83

MAKES 1 X 20CM CAKE

180g unsalted butter softened and diced plus extra for tin 200g golden caster sugar 3 large eggs finely grated zest and juice of 1 orange 130g ground hazelnuts 2 tsp baking powder sifted 100g oat flour seeds of 6 cardamom pods ground (discard the pods) icing sugar for dusting TO SERVE crème fraîche passionfruit

Preheat the oven to 190C/170C fan/ gas 5. Butter a 20cm loose-bottomed cake tin at least 5cm deep and line the base with baking paper. Place all the ingredients for the cake in the bowl of a food processor and cream together; the mixture should be smooth and combined, but slightly grainy.

Transfer it to the tin, smoothing the surface with a spoon. Bake for 35-40 minutes until golden, risen and firm, and shrinking from the sides. A skewer inserted in the centre should come out clean. Run a knife around the sides of the cake and leave to cool.

Remove the collar of the tin and the base paper. Place the cake on a serving plate and dust with icing sugar (we used a doily as a stencil and dusted over for a lace effect). Serve with a spoonful of crème fraîche, drizzled with passionfruit. If not serving straight away, the cake will keep for several days loosely covered with clingfilm (in which case, dust with icing sugar close to the time of eating).

Annie Bell Chris Alack Clare Lewis Sue Radcliffe RECIPES PHOTOGRAPHS FOOD STYLING STYLING The traditional teatim e trea t upd ate d wi th ne w sp ic in g an d in gr ed ie nt s fr o m m th e pa n er od ry nt