chocolate hazelnut cake (for Joss)

[was_tansu_now_badhedgehog]

ingredients for a 9 inch round loose bottom tin (the original recipe says 10 inch, but I do mine in a 9 inch tin)
100g/4 oz hazelnuts
175g/6 oz caster sgar
175g/ 6 oz plain flour
50g/2 oz cocoa powder
5 ml/1 tsp baking powder
pinch salt
2 eggs, beaten
2 egg whites
175 ml/6 fl oz vegetable oil
60 ml/ 4 tbsp cold espresso

Bake hazelnuts in a preheated oven at 180° for 15 mins until browned.
Rub in a tea towel to remove skins (which will get everywhere).
Chop them in a food processor with 15 ml(1 tbsp) of the sugar.
Mix the nuts/sugar with the flour, baking powder, cocoa and salt.
Beat the eggs and egg whites until frothy. Add in the rest of the sugar slowly and beat until pale.
Gradually beat in the oil, then the espresso.
Stir the wet mixture into the dry ingredients.
Spoon the mixture into a greased and lined 9 inch loose bottomed tin.
Bake at 180° for 30 minutes, until springy to the touch.

This is SOME GOOD CAKE.

Comments

[jossish.livejournal.com]

Superstar! I have CHEATED and bought Waitrose pre-ground pre-roasted hazelnuts so basically I already practically have a cake!

[troubleagain.livejournal.com]

That's the recipe I got from Angua, isn't it? Excellent!

[tansu.livejournal.com]

I don't know - I got mine out of a book, so we could have gotten it out of the same book.

[troubleagain.livejournal.com]

No, actually, now I look closer, Angua's didn't have espresso in it, I think.

[tyopsqueene.livejournal.com]

*mails to Ben*