via:Mom’s Got Ink
Valentines Day Tic-Tac-Toe!
Hazelnut & Almond Moroccan Cake
– 4 medium eggs
– 250g caster sugar
-250ml milk at room temperature
-100ml corn oil
-Some drops of almond essence
-300g white flour
-100g almond powder
-100g finely ground toasted hazelnuts
-1 tablespoon baking powder
-Pinch of baking soda
-2 tablespoon unsweetened cacao powder
-Pinch of salt
-3 tablespoons cornflour
-1 Preheat the oven to 180°
2-Grease and flour the cake pan
3-Beat eggs and sugar with an electric mixer for about 5 minutes, until the mixture is creamy and light in colour
4-Add milk,oil and almond essence, and continue beating until well blended
5-In a separate bowl, sift flour, baking powder, baking soda, salt and cornflour. Add almond powder and ground toasted hazelnuts to the flour. Gradually add the dry ingredients to the wet ingredients. Fold with rubber spatula until the batter is smooth and the dry ingredients are thoroughly incorporated.
6-Divide the mixture into 2 portions:
a-1/3 of batter: add cocoa powder and mix well.
b-The remainder of batter: leave it plain.
7-Pour some white batter into the pan then place spoonfuls of chocolate mixture on top, then white batter on top, follow the same technique
8-Bake for 35 to 40 minutes. Turn off the oven, then leave it for another 10 minutes inside the oven
9-Remove the cake the oven and let cool for 15 minutes. Invert the cake onto a cooking rack. Decorate the top if you wish (I put some raspberry nappage and sprinkle with hazelnuts )