Preparation time—30 mins
Cooking time 10—30 mins
Serves 6


  • 1 free range egg
  • 100ml clear honey
  • 75ml ‘Wharfe Valley’ rapeseed oil’
  • 50g unsalted butter
  • 2 tbsp apple juice
  • 100g ground hazelnuts
  • 100g wholemeal self raising flour

Preparation method:

  • Preheat oven to 160C. Brush a 20cm cake tin with melted butter, to grease.
  • In a large mixing bowl, whisk together the egg, honey, ‘Wharfe Valley rapeseed oil’, butter and apple juice until well combined.
  • Add the ground hazelnuts and the flour and stir gently until well combined.
  • Transfer the cake mixture to the greased tin, level the mixture out using a palette knife or spatula, then transfer to the oven and bake for 15—20 minutes, or until the cake has risen and is golden brown.
  • Remove from the tin and cool on a wire rack.
  • To serve, place on a large serving plate and decorate with raspberries dusted with icing sugar.