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An old favorite from our ancient, disintegrating recipe book. This cake is loved by all and can easily be made dairy-free.
Serves:
8
Prep time:
15 minutes
Cook time:
65 minutes
Recipe Category
Cuisine
Ingredients
200 g sugar (3/4 cup)
1 pinch of salt
1 pinch of cinnamon (tip of a knife)
200 g ground hazelnuts
150 g dark/Crémant chocolate, chopped
300 g spelt flour
2.5 tsp baking powder
200 g butter, melted and cooled (or 3/4 cup oil)
4 eggs, beaten
2.5 dl (about 1 cup) strong coffee
Instructions
Mix all ingredients together to form a cake batter.
Pour into a 30 cm (12-inch) long loaf pan.
Bake on the lowest oven rack at approximately 200°C (400°F) for about 65 minutes.