for 12 pieces

Cake mixture

200 g	butter, soft
150 g	sugar
1	organic lemon, use grated zest
1 pinch	salt
3	eggs
150 g	white flour
100 g	ground hazelnuts
2 tsp	baking powder
1 dl	milk

Fruit

150 g	raspberries
2	peaches, cut into slices or segments
100 g	white chocolate, coarsely chopped

How it's done

Cake mixture

Place the butter in a bowl, whisk in the sugar, lemon zest and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Combine the flour, hazelnuts and baking powder, whisk in, mix in the milk. Transfer the mixture to the prepared tin.

Fruit

Arrange the raspberries and peaches on top of the cake mixture. Scatter the chocolate on top.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack, cut into slices.

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