• 200 grams skinned hazelnuts
  • 200 grams unsalted softened butter
  • 200 grams caster sugar
  • 5 eggs beaten
  • 75 grams plain flour
  • 1tsp baking powder


Butter a large cake tin and on the bottom place a circle of buttered greaseproof paper.

Roast nuts for 15 minutes in a 200 C oven 15 minutes until lightly browned.

Cool down and grind coarsely in a blender. Cream butter and sugar and beat in eggs one at a time. Mix in nuts, flour and baking powder and pour mixture into cake tin.

Cook at 160 C and test after 35 minutes with a skewer which, inserted into middle, should come out clean if the cake is ready.

For a richer brownie type effect, add 200 grams melted dark chocolate to the mix before baking.