This is another very quick cake recipe which makes a cake with a good nutty taste with just a hint of chocolate.
There is no butter in it, which makes it a bit less calorific than some others and it’s not too sweet as I don’t use very much sugar. It’s good on its own or with a spoonful of crème fraîche. This is a very very easy cake – just weigh, mix and bake! There is no rubbing in, creaming or whisking.
Ingredients (20cm round cake)
75g sugar (about 1/3 of a cup)
100g ground hazelnuts
150g plain flour (1 heaped cup)
50g chocolate bits
2 beaten eggs
200g natural yoghurt or cream
2tsps bicarbonate of soda
Easy peasy – mix all dry ingredients in a large bowl, add the eggs and yoghurt and stir everything together until well combined. Spoon the cake mix into a lined tin and flatten the top, bake at 180°c for 40 mins until a skewer comes out clean when poked into the center of the cake. Turn out onto a cooling rack and when cool, dust with icing sugar.
If not all the ingredients are to hand, the hazelnuts can be replaced by powered almonds, or desiccated coconut.