This is a very quick, easy cake to make, especially with a food processor. Served warm with a bowl of chilled yoghurt or buttermilk, it makes an excellent pudding, but is just as good with mid-morning coffee or a cup of tea in the afternoon. You need not use hazelnuts – almonds, walnuts or pistachios can be used for the topping and ground almonds in the cake.
Make the topping first by mixing together the dry ingredients, including the hazelnuts, and then rubbing in the margarine or butter until the mixture resembles breadcrumbs. To make the cake batter, sift all the dry ingredients together into a bowl, and then blend in the margarine or butter, the liquid and the egg. Beat well; the mixture will be quite soft. Spoon it into a greased and floured cake tin, either a
© 1995 Frances Bissell. All rights reserved.