Gooseberry and strawberry hazelnut cake from The Guardian Cook supplement, July 11, 2015 (page 6) by Ruby Tandoh

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Notes about this recipe

  • TrishaCP on July 04, 2016

    This made for quite a tasty cake. Ruby was right that the hazelnuts go really well here. I pulled it from the oven at 45 minutes, but while the cake was cooked through, it was wetter than I wanted from the fruit, so I added it back in to cook the full hour. I used a standard-sized American loaf pan, not being sure of the pan she called for, so going by the picture. While it rose it was quite short, so I would go with a smaller tin next time.

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