300g Smør
500g Sukker
4 Æg
350g Mel
75g Cacao
2 tsk Bagepulver
2 tsk Vanillesukker
1½ dl Mælk
1 dl kogende Vand
Reven skal og saft af 1 stor Appelsin
1 kop grofthakkede Nøddekerner
Lidt Perlesukker
Margarine røres med sukkeret og æggene tilsættes et ad gangen. Det sigtede mel, vanillesukker, bagepulver og cacao røres i skiftevis med mælken. En del af nødderne, og skal og saft af appelsinen tilsættes. Til sidst det kogende vand.
Dejen fordeles i 2 smurte springforme drysset med rasp. Dejen overdrysses med perlesukker og resten af de hakkede nødder.
Bages ca. 1 time ved 175 grader (fan 165 grader).
English
300g Butter
500g Sugar
4 Eggs
350g Plain Flour
75g Cocoa
2 tsp Baking Powder
2 tsp 'Vanilla Sugar' (a splash of vanilla oil will do instead)
1.5 dl Milk
1 dl freshly boiled Water
Zest and juice from one large orange
1 cup roughly chopped Hazelnuts
Nib Sugar for sprinkling ('Perlesukker' in Danish)
Cream the sugar and butter. Mix in the eggs one at a time.
Mix the flour, cocoa, baking powder together and sieve it into the mixture. Add the milk and mix together. Add half the nuts, the zest and juice from the orange and mix together, and lastly mix in the freshly boiled water.
Prepare two 9" (or so) springform cake tins. Take some butter and rub it on the insides of the tins, then apply golden breadcrumbs as will stick to the butter. Split the mixture between the tins. Give the forms a gentle shake to spread the mixture evenly.
Add the rest of the nuts and Nib Sugar on top. Bake at 175 C (fan 165 C) for 50-60 minutes. Use a skewer to test that they're baked through.
Vanilla Sugar is an ingredient common in Denmark. It is a mixture of fine sugar and vanilla corns.
Perlesukker (Nib Sugar) is not common in England, but is basically 1-1.5mm sugar crystals.
Vanilla Sugar is an ingredient common in Denmark. It is a mixture of fine sugar and vanilla corns.
Perlesukker (Nib Sugar) is not common in England, but is basically 1-1.5mm sugar crystals.