1 hour and 10 minutes

Cake pan, 10 inches or 26 cm diameter
Potato starch, 1,8 Oz
00 Italian flour, 7 Oz
Sugar, 12 Oz
Milk chocolate, chopped, 2 Oz
Chopped toasted hazelnuts, 7,5 O
Raisins softened in a little milk, 1,8 Oz
Milk, 6 Oz
Eggs, 3
Zest of 1 lemon
Butter, softened, 5,3 OZ
Baking powder, 2 Teaspoons
Powdered sugar for garnish


In a large bowl mix together the potato starch, flour, baking powder, chocolate, sugar, chopped hazelnuts and softened butter.

Ten add one egg at a time and mix it into the mixture before adding the next. Add also the milk, drained raisins and lemon zest.

Butter the pan and sprinkle with flour mixed with a little sugar.

Then pour the cake mixture into the pan and bake the oven at 325 °F (160-170 °C) for 45-50 minutes.

Remove the cake from the oven and let cool. Sprinkle with powdered sugar before serving.

Thanks to: Jovina Cooks Italian