Happy #nationaldessertday! Today, we would like to surprise you with a sweet and delicious cake recipe. What could be more appropriate on such a special day than baking a cake? After a long strenuous #running or #cycling training session, everyone will surely deserve a chocolate-raspberry-hazelnut cake.
- 55g (2oz) hazelnuts
- 250g (9oz) self-raising flour
- 85g(3oz) cocoa powder
- 3 tsp. baking powder
- 250g (9oz) golden caster sugar
- 1 1/2 tsp. vanilla extract
- 120ml (4floz) corn oil
- 360ml (12floz) soya milk
- 125g (4 1/2oz) frozen raspberries
- Icing sugar, for dusting
Preheat the oven to 180 °C/350 °F. Roast the hazelnuts in the pan at high temperatures with frequent turning for 5 minutes or until they are golden brown. Allow to cool and then chop finely. Grease a 20 cm cake tin and line the bottom with parchment paper.
Sieve the flour, cocoa powder and baking powder into a bowl. Mix in the sugar, then add vanilla extract, oil and soy milk. Beat the mixture with an electric whisk until it has the consistency of a thick dough. Stir in the raspberries and hazelnuts. Pour into the cake tin and bake for 40 minutes until the outside of the cake is cooked and the middle is still a little soft. Let it cool down on a wire rack. Alternatively you can serve the cake warm as dessert. Either way, sprinkle the top with powdered sugar before serving.