2 tea bags + 180 ml boiling water
allow to steep for 20 minutes
375 gm butter
120 gm soft brown sugar
200 gm caster sugar
1 tbsp honey
1 tbsp orange sweet marmalade jam
370 gm self-rising flour
1 tsp vanilla essence
50 gm walnuts chopped
50 gm hazelnuts chopped
Whole hazelnuts (roasted)
Chocolate & hazelnut bread spread
(or any to your choice)
Beat butter, both sugar, honey &
jam until light & fluffy, add in eggs
one at a time, alternating with flour
& cooled tea solution, add in vanilla
essence & mix well.
Stir in nuts & pour into greased &
lined cake pan.
Bake in pre-heated oven in 160°C
for 1 hour or until it is done.
Cool the cake before spreading on
top with chocolate, hazelnut bread
spread & decorate with hazelnuts.