hazelnut & chocolate cake

serves 8

140 g (1 cup) skinned hazelnuts

3 tablespoons cocoa powder

60 g (½ cup) plain (all-purpose) flour

30 g (¼ cup) self-raising flour

185 g (1 cup) soft brown sugar

250 g (9 oz) unsalted butter, softened

4 eggs, separated

icing (confectioners’) sugar

Toast the hazelnuts under a hot grill (broiler), turning them so they brown on all sides. Leave them to cool, then put in a food processor and process until fine (don’t overprocess or they will become oily), or chop finely with a knife. Transfer to a bowl with the cocoa powder and sifted flours. Preheat the oven to 180°C (350°F/Gas 4).

Beat together the sugar and butter until very creamy. Add the egg yolks one at a time, mixing well after each addition. Add the hazelnut mixture and stir well. Whisk the egg whites in a clean dry glass bowl until stiff peaks form, then fold into the mixture. Pour into the tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Rest for 15 minutes, then cool on a wire rack. Dust with icing sugar before serving.