Serves 8
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. Place the hazelnuts on a baking tray and toast in the centre of the oven for 8-10 minutes, shaking the pan halfway through, until golden brown. Watch them carefully so that they don’t burn. Set aside to cool for a few minutes.
  3. Turn the oven temperature to 180°C/160 ̊C fan/ gas mark 4. Grease and flour a 26cm springform cake tin and set aside.
  4.  In a food processor, whizz the toasted hazelnuts until very fine. Stir together with the flour and baking powder.
  5. Beat the butter and sugar together until smooth and creamy. Beat in the eggs one by one until well combined. Add to the dry ingredients and mix well.
  6. Add the milk, coffee, olive oil and rum or hazelnut liqueur, if using, and mix until just combined.
  7. Pour into the prepared cake tin. Bake for 35 minutes or until golden brown and springy. Allow to cool. Top with crushed hazelnuts and serve.

Nutrition Facts

Per serving: 481kcals, 32g fat (10.2g saturated), 45.2g carbs (27.1g sugars), 8.4g protein, 3g fibre, 0.122g sodium 

ItalianCakesFreezer-friendlySweet thingsCuisinesBaking

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