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The easier the better would be great !  :-) :-)

Home Eding Mama of 2 gorgeous boys! Trying to live magically on this wild and crazy earth.

Hello My Legacy nice to see you :)

River cottage Hazelnut (or Almond!) chocolate cake…

50ml rapeseed or sunflower oil, plus a little extra for oiling
150g ground hazelnuts (or almonds)
1 tsp baking powder
1 tbsp cocoa powder
2 large eggs
50g caster sugar
1 tbsp runny honey

Preheat the oven to 180C/gas mark 4. Line a 20cm cake tin with baking parchment and brush very lightly with oil. Thoroughly combine the ground hazelnuts, baking powder and cocoa and set aside.Put the eggs, sugar and honey into the bowl of a free-standing mixer (or use a hand-held electric whisk in a regular bowl) and whisk together for 4-5 minutes until very thick, pale and foamy and roughly tripled in volume. The mixture should hold a trail on the surface when you lift the beaters. Add the hazelnut mix to the bowl and continue to whisk while you trickle in the oil. Keep whisking for 30-60 seconds until the mix is thoroughly combined.Scrape the batter into the prepared tin and level it out. Bake for 20 minutes or until just firm to the touch in the centre (it will remain quite shallow). A skewer inserted in the middle of the cake should come out clean.Leave to cool completely in the tin then remove and carefully peel away the lining paper.

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