Ingredients Jump to Instructions ↓

  1. 90g Nuttelex spread

  2. cup firmly packed brown sugar

  3. 2 eggs separated, plus

  4. 2 extra yolks

  5. 1 cup hazelnut meal

  6. 1 cup almond meal

  7. cup cocoa powder, sifted

  8. Frosting

  9. cup icing sugar, sifted

  10. cup cocoa powder

  11. 2 tablespoons Nuttelex spread

  12. 1 tablespoon soy milk (you might need a little less)

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180C. Grease a 22cm round cake pan. Line the base with baking paper.

  2. In a large bowl, use electric mixer to beat Nuttelex and sugar together until light and fluffy. Beat in egg-yolks. Mix in hazelnut and almond meal, followed by cocoa.

  3. In a small bowl, with an electric mixer, beat egg-whites until stiff peaks form. Fold into cake mixture. Spoon mixture into prepared pan. Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, then turn onto wire rack to cool completely.

  4. Frosting. In a small bowl, combine icing sugar, cocoa and Nuttelex. Add milk gradually, beating with a wooden spoon until smooth. Spread over cooled cake.

  5. Tip: use regular butter and milk, if desired.


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