100g ground hazelnuts
200g flour
190g white caster sugar
60g golden cane sugar
250g butter
2 large free range eggs
1 sachet (or one heaped teaspoon) baking powder
3 tablespoons maple syrup
splash of milk
Method:
Cream together the sugars and butter, add the eggs and beat until smooth
Sift together the dry ingredients, then gradually add to the butter mix
Add a splash of milk as necessary to get a smooth, even cake batter
Mix in the maple syrup, stirring until blended
Pour into cake mould and bake at 190°C for approximately 30 minutes
Note:
You can expect the cake to be slightly crispy on top and very crumbly on the inside (hence the name). Allow to cool thoroughly before turning out.
