Method

• Preheat oven to 180 degrees celsius on fan bake and prepare a 20cm spring form tin
• In a large mixing bowl, sift the flour, baking powder, baking soda, and cinnamon together, then add the hazelnut flour and sugar mix
• In a medium bowl, whisk the eggs, maple syrup and oil
• Peel and grate the apple straight into the flour and mix with your hands to cover all the apples
• Roughly chop up ½ cup hazelnuts and add these to the flour mix
• Pour the wet ingredients into the 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 hazelnuts
• 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