100 g (4 oz) margarine
75 g (3 oz) soft brown sugar
100 g (4 oz) ground hazelnuts
75 g (3 oz) plain flour
5 g (1 tsp) baking powder
3 eggs, separated
1 orange
50 g (2 oz) chocolate pieces
75 g (3 oz) soft brown sugar
100 g (4 oz) ground hazelnuts
75 g (3 oz) plain flour
5 g (1 tsp) baking powder
3 eggs, separated
1 orange
50 g (2 oz) chocolate pieces
method
1. Cream the margarine and sugar until they are light and fluffy. Add the nuts, flour, baking powder, egg yolks and the grated rind and juice of the orange. Mix well. Fold in the chocolate pieces.
2. Whisk the egg whites until they are stiff but not dry. Gently fold into the cake mixture, starting with just one spoonful and gradually adding the remainder.
3. Grease an 18 cm (7 in) square cake tin and line with greaseproof paper.
4. Turn the mixture into it and bake for 45 minutes at 170°C (325°F) Gas 3.
5. For a large cake double all the ingredients and use a roasting pan, 23 x 28 cm (9 x 11 in).
2. Whisk the egg whites until they are stiff but not dry. Gently fold into the cake mixture, starting with just one spoonful and gradually adding the remainder.
3. Grease an 18 cm (7 in) square cake tin and line with greaseproof paper.
4. Turn the mixture into it and bake for 45 minutes at 170°C (325°F) Gas 3.
5. For a large cake double all the ingredients and use a roasting pan, 23 x 28 cm (9 x 11 in).
serving amount
serves 8-12
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