180 gr hazelnuts flour ( crushed hazelnuts )
60gr cashew nuts flour ( crushed cashews nuts )
20 gr tapioca starch or corn starch
80gr brown or cane sugar
60 gr of butter or coconut oil
8gr of baking powder
100ml of water
Heat the oven at 180C
If you do not have already hazelnuts flour, take 180gr of hazelnuts and mix them until you reach the right consistency for you; I prefer not too fine because I like to feel the crunchy bites of the nuts :-) Do the same with the cashews.
Place the flours in a bowl and add the sugar, the tapioca starch and the baking powder;
Take the soften butter or coconut oil and stir well with a fork, then add the eggs and the water and combine well until you reach an homogeneous consistency.
Pour the mixture into a 18cm diameter greased baking tin and bake the cake for 25 / 30 minutes at 180C.
Check its backing threading a toothpick in the center. If it remains clear, the cake is ready. Serve the cake with some chocolate sauce as I did...or eat it with a cup of tea at any time of the day!