Hope a lovely weekend was had by all. I just got back from a very quick trip to Toronto. I'd been nominated for a couple of National Magazine Awards for stories I shot for Style At Home. My decision to go was at the last minute. Didn't win, but it was so much fun....and it really was nice just to be nominated. I think I'm finally sober now ;)
I woke up craving this delicious lemon hazelnut loaf. It's baking as I type. Instead of making one loaf, I've used mini pans to make six of them. Looks way cuter as well!
Lemon Hazelnut Loaf (or loaves!)
makes one large loaf or six small
125g butter, softened
1 cup berry sugar (a.k.a. caster or super fine)
plus 1/4 cup extra sugar (for lemon syrup)
1 1/2 cups flour
1/2 tsp salt
1/2 cup milk
1/4 chopped hazelnuts
Grated rind and juice of a large lemon (or 2 small lemons)
Preheat oven to 350f/180c. Grease one large loaf tin or six small tins.
Cream butter well, then add sugar and beat again. Add eggs one at a time, beating well after each addition. Add sifted flour and salt, and milk, alternatively. Add hazelnuts and lemon rind. Pour batter into one large tin or divide evenly into six small tins. If using large tin bake for about 40-45 minutes. Bake 25 minutes if using small tins.
For lemon syrup, combine lemon juice and remaining sugar in a small saucepan. Stir over low heat until sugar is dissolved. Pour syrup over loaf while still hot. Let cool in tin. Enjoy!!