- 370 gr all purpose flour
- 250 gr soft butter
- 250 gr muscovado sugar
- 130 gr hazelnut meal
- 4 eggs
- 1 organic orange ( juice and zest)
- 1 bag baking powder
- 1 pinch kosher salt
- Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
- Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it's time, insert a toothpick to see if the cake is ready.
- Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.