A Northern Italian Cake

Weekends are a great time to bake a cake. There is no rush and you can enjoy the smells wafting through your home.
The Italians treat themselves once a week to a delicious; but always easy to bake cake.
 Like the french everything in moderation!

Piedmontese hazelnut and chocolate cake

200g Italian 00 flour
200 g caster sugar
100g softened butter
200g hazelnuts (toasted and shelled)
2 tablespoons hazelnut oil
1/2 orange zest, finely grated
1/4 teaspoon salt
1 teaspoon baking powder
125ml milk at room temperature
100g chopped dark chocolate

Heat oven to 180c
Chop hazelnuts in a food processor.
Butter 23cm spring-form cake tin.
Cream sugar and butter together
Add the eggs a little at a time and beat well
Then add the orange zest and nut oil
Gradually add the flour, salt, baking powder and milk with the mixer on a slow speed.
Fold in the hazelnuts and chocolate using a large spoon.
Scrape the batter into the cake tin and bake for 45-50mins.

You will be very happy when this is ready.
The cake will keep for a good 5 days in a sealed cake tin.
Serve with a generous dollop of cream and a desert wine. 

For those (non existent!) quiet moments in the day with a cup of coffee or tea!