Quick Nut Cake

Ingredients:

For the cake:

• 1 packet baking powder
• 1 cup milk
• 230g butter, softened
• 4 eggs, separated
• 180g sugar
• 120g flour
• 320g ground hazelnuts

For the glaze:

• 1 bar dark chocolate

Instructions:

1. Cream together the butter, sugar, and egg yolks until light and fluffy.
2. Mix the flour and baking powder. Gradually add this mixture to the butter mixture, alternating with the milk.
3. Fold in the ground hazelnuts. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
4. Grease and flour a 28 cm round baking pan.
5. Bake in a preheated oven at 190°C (375°F) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top is browning too quickly.
6. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Melt the chocolate in a double boiler and pour over the cooled cake.