Date and hazelnut cake
- Preheat the oven to 170C. Use a little of the butter and flour to grease and line a 25cm cake tin.
- Cream the butter and sugar in an electric mixer until light and fluffy. Add the vanilla, then lower the speed and add the flour.
- Increase the speed, and add the eggs one at a time until thoroughly mixed. Chop the dates and stir in. Toast the skinned hazelnuts in a dry pan until golden, then coarsely chop. Mix into the batter on a low speed for 1-2 minutes.
- Spoon the mixture into the prepared tin and bake for 40 minutes, then reduce the temperature to 150C and cook for a further hour. If the cake appears to be browning too quickly, place a piece of baking paper or foil over the top. Remove the cake from the oven and let it cool in the tin. Store in an airtight container.