Carob Hazelnut Cake

• 250 grams Flour (sifted)
• 200 grams Palm sugar
• 1,5 teaspoons Baking powder
• 0,5 teaspoons Baking soda
• 1 pinch Salt
• 1 Vanilla bean
• 1 tablespoon Cognac
• 50 grams Dark chocolate ( chopped)
• 2 Eggs
• 115 grams Butter (softened)
• 40 grams Carob powder
• 10-12 Hazelnuts (chopped)
• 300 milliliters Sour cream

1. Preheat the oven to 175u0b0C (350u0b0F). Grease a bundt pan.
2. In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.
3. In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.
4. Add the vanilla bean and the cognac.
5. Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.
6. Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.
7. Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.

flour, sugar, baking powder, baking soda, salt, vanilla bean, cognac, chocolate, eggs, butter, carob powder, hazelnuts, sour cream

Taken from food52.com/recipes/65039-carob-hazelnut-cake (may not work)