- Serves: 12
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes plus cooling
- Effort: medium
- 4 eggs, separated
- 225 g butter
- 200 g caster sugar
- 200 ml strong black Tetley tea, cold
- 225 g plain flour
- 1 1/2 tsp baking powder
- 40 g cocoa powder
- 25 g dried breadcrumbs
- 200 g hazelnuts, chopped
1. Preheat the oven to 180°C/gas 4.
2. Grease and flour a 23cm square cake tin.
3. In a large bowl, cream together the egg yolks, butter and caster sugar until light and fluffy. Gradually beat in the black tea.
4. In a separate bowl, sift the flour, baking powder and cocoa powder, then add the breadcrumbs and hazelnuts and mix well together.
5. Fold the flour mixture into the tea mixture until just incorporated.
6. In a separate bowl, whisk the egg whites until stiff peaks form, then fold the whisked egg whites into the tea mixture.
7. Spoon the cake mixture into the prepared tin.
8. Bake for 60-70 minutes in the preheated oven, or until a knife inserted into the middle comes out clean.
9. Cool the cake in its tin for at least 20 minutes before turning out onto a wire rack to cool completely.
10. The cake is delicious as it is, but for special occasions it works well topped with glace, royal or roll-out icing.
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