This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa. Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½ … Continue reading hazelnut caramel cake