Chocolate Raspberry Hazelnut Cake by Amanda Grant

Ingredients

  • 2oz hazelnuts
  • 9oz self-raising flour
  • 3oz cocoa powder
  • 3 tsps baking powder
  • 9oz golden caster sugar
  • 1 and a half tsps vanilla extract (optional)
  • 4 fl oz corn oil
  • 12 fl oz soya milk
  • 4 and a half oz frozen raspberries
  • golden icing sugar for dusting

    Method

    Preheat oven to 180C/ 350 F /Gas 4 Preheat the grill to high. Spread the hazelnuts on a baking tray and toast them under the grill, turning frequently, for 5 minutes or until golden. Cool, then chop finely. Grease an 8 inch cake tin and line the base with greaseproof paper.

    Sift the flour, cocoa powder and baking powder into a bowl. Mix in the sugar, then add the vanilla extract, if using, oil and soya milk. Beat the mixture with an electric whisk until it has the consistency of a thick batter. Stir in the raspberries and hazelnuts. Pour into the cake tin and bake for 40 mins until the outside of the cake is cooked and the centre is still slightly squidgy. Cool on a wire rack. Alternatively, serve the cake warm as a dessert. Either way, dust the top with icing sugar before serving.

    Particularly nice with a large scoop of Swedish Glace.