Cocoa-hazelnut sponge cake

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 4 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup(s) sparkling mineral water
• 1 cup(s) sunflower oil
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 1 tbsp rum, possibly replace with another tbsp mineral water and add rum flavoring
• 1 pack of dark chocolate glaze or 50 g powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

dairy-free and butter-free

My preferred cups hold about 180 ml, which makes for quite a large cake. Combine the ingredients in a bowl and mix with a hand mixer on high for about 3 minutes. Pour into a greased or lined loaf or bundt pan. Bake at 150°C fan/160°C top/bottom heat/gas mark “medium” for 70 to 90 minutes. Check the cake is done with a wooden skewer before removing it from the pan. Wait about 15 minutes before removing the cake from the pan. While still lukewarm, cover with chocolate glaze or dust with powdered sugar, depending on your taste.