Apple and Hazelnut Soul Cakes

 Inspired by the small cakes traditionally associated with Allhallowtide, this version brings together apple, toasted hazelnuts and warming spice. They are gently sweet rather than rich and are especially good beside a pot of tea during a quiet Samhain ritual.

Ingredients

250 g plain flour
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon ground nutmeg
A pinch of fine sea salt
100 g cold unsalted butter, diced
75 g light brown sugar
50 g toasted hazelnuts, finely chopped
75 g soft dried apple, finely chopped
1 large egg, beaten
2–3 tablespoons whole milk
A little extra milk and demerara sugar, to finish

Method

Heat the oven to 180°C/160°C fan/gas 4 and line two baking trays.

Mix the flour, baking powder, spices and salt. Rub in the butter until the mixture resembles fine breadcrumbs, then stir through the brown sugar, hazelnuts and dried apple.

Add the beaten egg and 2 tablespoons of milk. Mix gently, adding the final tablespoon of milk only if needed, until the dough holds together without feeling sticky.

Roll the dough on a lightly floured surface to about 1 cm thick. Cut into 7–8 cm rounds and arrange on the trays. Mark a deep cross in each with the back of a knife, stopping short of cutting all the way through. Brush lightly with milk and scatter with a little demerara sugar.

Bake for 15–18 minutes, rotating the trays if necessary, until lightly golden and firm at the edges. Cool for 5 minutes on the trays, then transfer to a wire rack.

Storage

Keep in an airtight tin for up to 4 days. The baked cakes can be frozen for up to 2 months.

Foraging & Safety Notes

Hazelnuts are a tree nut allergen and the cakes contain gluten, egg and milk. The cross is a traditional decorative mark; do not cut completely through the dough.