This cake came originally from a Good Food recipe, but my cake tins are slightly bigger than those required by the original recipe, and after much bitter complaining (well, perhaps I exaggerate) by the Husband that there's never any cake left by the time he gets to the tins, I decided to make not just one cake (which I was going to do, to take to a new friend who has invited me round for a coffee tomorrow), but 2. So I've increased the recipe accordingly to give two 23 cm cakes. If you want to just make one cake, the link is above, but when has having 2 cakes ever been a problem? I think this will probably freeze well - although perhaps leave off the hazelnuts and icing sugar.
What makes this cake is the ground almonds, I mean I know I'm a fan and everything, but it really does make a delicious moist sponge, a perfect foil to the tangy fruit. The hazelnuts make a good crunch, and eaten warm with a blob of cream, well, it's just a taste of the Welsh - English - British Autumn.