Method

• Preheat oven to 180 degrees celsius on fan bake and prepare a 20cm spring form tin.

Dry ingredients:

• In a large mixing bowl, sift the flour, baking powder, baking soda, and cinnamon together, then add the hazelnut flour and sugar mix.
• Put grated apple straight into the flour and mix with your hands to cover all the apples.
• Add ½ cup chopped hazelnuts into the flour mix.

Wet ingredients:

• In a medium bowl, whisk the eggs, maple syrup and oil.
• Pour the wet ingredients into the flour mixture and fold gently.
• Pour this mixture into the prepared tin and bake for 35-40 minutes or until its springs back when touched.

To make praline:

• Add sugar to a heavy saucepan over moderate heat, stirring with a fork until melted.
• Cook until golden do not stir the pot - swirling is best.
• Remove from heat and add ½ cup hazelnut. 
• Pour out onto a lined baking tray and cool for 30 minutes
• Blend praline or break it up and put it on the cake
• Serve with cream, yoghurt, or ice cream