Ingredients

175 grams	Butter
110 grams	Billington's Golden Caster Sugar
110 grams	Allinsons Wholemeal Self Raising Flour
1 tsp	Ground Cinnamon
2	Eggs Beaten
225 grams	Roasted Hazelnuts Chopped

Method

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1. Preheat the oven to /180°C/fan 170 C/gas mark 4. Grease and line a 18 cm (7 in) square tin
2. Melt the butter in a pan over a low heat and add the sugar, stirring until the sugar has dissolved completely.
3. Remove from the heat and cool slightly.
4. Sift the flour and cinnamon into a mixing bowl and make a well in the centre.
5. Pour in the butter mixture and stir well.
6. Beat in the eggs and nuts, mixing well.
7. Spoon into the prepared tin and level the surface.
8. Bake for 30-45 minutes until golden brown and cooked through.
9. Cover with greaseproof paper if the cake is browning too quickly during the cooking time.
10. Cool in the tin, and then turn out onto a wire rack to cool down.

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