Chocolate Raspberry Hazelnut Cake - Amanda Grant
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 golden icing sugar, for dusting
preheat the oven to 180C/350F. Preheat the grill to high. Spread the hazelnuts on a baking tray and
toast them under the grill, turning frequently, for 5 minutes or until golden. Cool, then chop
finely. Grease a 20cm (8inch) cake tin and line the base with greaseproof paper.
Sift the flour, cocoa powder, and baking powder into a bowl. Mix in the sugar, then add the vanilla
extract, oil and soya milk. Beat the mixture with an electric whisk until it has the consistency of
a thick batter. Stir in the raspberries and hazelnuts. Pour into cake tin and bake for 40 minutes
until the outside of the cake is cooked and the centre is still slightly squidgy. Cool on a wire
rack. Alternatively, serve the cake warm as a dessert. Either way, dust the top with ice sugar
before serving.