Jersey Apple and Hazelnut Cake

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and lightly flour a 9-inch round cake tin.

Toast the hazelnuts: Spread the hazelnuts on a baking sheet and bake for 8-10 minutes, or until lightly golden and fragrant. Let cool slightly, then rub off the skins (optional but recommended) and roughly chop.

In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of the self-raising flour.

Gently fold in the self-raising flour, Jersey Royal potato flour, and ground cinnamon until just combined. Be careful not to overmix.

Stir in the Jersey milk to loosen the batter slightly.

Fold in the chopped toasted hazelnuts and diced Jersey apples.

Pour the batter into the prepared cake tin and spread evenly.

Sprinkle the demerara sugar evenly over the top of the cake.

Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover loosely with foil.

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.