Crunchy Hazelnut, Apple and Berry Ginger Cake

Try this delicious easy-to-prepare cake made in association with Sally Bee.

The perfect blend of crunchy almonds, sharp fruit and warming ginger.

Perfect with a cup of tea to beat that mid-afternoon slump.


  • Serves 6.
  • 15 minutes
  • 30-40 minutes
Crunchy Hazelnut, Apple and Berry Ginger Cake



275g Self raising wholemeal flour

175g rolled oats

65g oat bran

125g soft brown sugar

1tsp cinnamon

2 tsps Very Lazy ginger paste

2 tsp baking powder

150ml light olive oil

175ml low-fat plain yogurt

2 medium eggs

2 medium apples, skin on, cored and finely diced

275g frozen berries

60g hazelnuts, chopped

2 tbsp Demerara sugar


Preheat the oven to 180ºC/fan 160°C/gas 4.

Line a 20cm x 30cm baking tin with baking paper.

To start, combine all the dry ingredients in a bowl.

Then in a separate bowl, whisk together the oil, yogurt, Very Lazy ginger paste and eggs, then add to the dry ingredients and mix well.

Press half the mixture into the base of the prepared tin. Sprinkle with the apples and berries, then spoon over the remaining mix and spread evenly.

Top with the chopped hazelnuts and Demerara sugar and bake for 30–40 min, until golden.

Leave to cool in the tin before turning out and cutting into 24 pieces.