Hazelnut and almond cake

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

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.

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.

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.

Tip: use regular butter and milk, if desired.