Prep 20 mins
Cook 30 mins
From a Welsh cake recipe collection purchased in Wales in 1992. The description says: On a farm near Chepstow in 1796, Anne Hughes, the farmer's wife, wrote a diary of the year's day-to-day events of which she was the loving, practical hub. The diary includes many recipes, all imprecise in our present-day terms but capable of interpretation. Attributed to Cousin Floe, this rich hazelnut sponge recipe was intended to be cut up "in diverse shapes", but to any mind it is better left whole. The toasted hazelnuts are what makes the cake special.
- 5 ounces self raising flour
- 4 ounces caster sugar
- 4 ounces butter, soft
- 3 eggs
- 3 ounces hazelnuts, finely chopped
- Toast the hazelnuts, let cool and then chop finely.
- Preheat oven to 375°F.
- Beat butter and sugar together until creamy.
- Add eggs and flour alternatively.
- Divide the batter between two shallow equal tins, sprinkle with chopped hazelnuts and bake at 375 F for about 30 minutes.
- Let cool on wire racks, then sandwich with either jam only or a mix of whipped cream and jam.