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Hazelnut cake

WITH ALCOHOL (ABOUT 15 SLICES)

Preparation time:

about 30 minutes, excluding cooling time

Baking time: about 60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat, flour

For the sponge:

100 g/3½ oz (⅝ cup) ground hazelnuts 100 g/3½ oz (⅝ cup) chopped hazelnuts 200 g/7 oz (1 cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 1 tablespoon rum 3 eggs (medium) 150 g/5 oz (1½ cups) plain (all purpose) flour 2 level teaspoons baking powder

For the glaze:

150 g/5 oz milk chocolate 1 tablespoon cooking oil, e.g. sunflower oil

For sprinkling:

50 g/2 oz (⅓ cup) chopped hazelnuts

Per slice:

P: 5 g, F: 27 g, C: 25 g, kJ: 1522, kcal: 364, CU: 2.0

1 To make the sponge, roast the hazelnuts lightly in a pan without fat (photograph 1), stirring all the time, then leave to cool on a plate. Grease and flour the cake tin. Preheat the oven:

Top/bottom heat:

about 180 °C/350 °F (Gas mark 4)

Fan oven:

about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, salt and rum little by little, whisking all the time until you obtain a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour and baking powder, stir in the roasted hazelnuts and whisk briefly in two instalments on the medium setting. Spoon the cake mixture into the cake tin (photograph 2) and put the tin on a shelf in the bottom third of the preheated oven. Bake for about 60 minutes and, if you like, cover the cake with baking parchment towards the end of the baking time.

4 Leave the cake in the tin for about 10 minutes, then take it out and transfer onto a cake rack to cool.

5 To make the glaze, coarsely chop the chocolate and melt with the oil in a bain-marie over low heat while stirring all the time. Coat the cooled cake with the chocolate glaze, using a knife or pastry brush, then sprinkle chopped hazelnuts on top (photograph 3).

TIPS » You can also make this cake in a kugelhopf mould (diameter 22 cm/9 in).

» It is best to use a non-stick pan to roast the hazelnuts.

Recipe variation: To make a chocolate-hazelnut cake, add 100 g/3½ oz (1 cup) grated chocolate to the sponge mixture.