Orange Hazelnut Chocolate cake

Heat oven to 180 degrees C. Lightly grease a loaf tin and line with a strip of parchment paper.

Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the rest of the dry ingredients. Mix to

Pour the oil and the orange juice into a bowland mix together. Put the eggs and sugar large bowl and whisk together for 5-10 mins or until the mixture has increased in volume

Add the flour mixture to the egg mixture in 3 additions, folding together until combined.

Once fully combined, pour the batter into the prepared loaf tin and bake for 35-40 mins or until a skewer inserted into the centre of the cake comes out clean.

Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely

for ganache, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 30 mins

Put the ganache in a piping bag. Pipe in peaks over the top of the cake, decorating with the hazelnuts and orange slices