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Hazelnut, ginger & olive oil cake
- 200g blanched hazelnuts , ground in a food processor
- 50g polenta
- 50g plain flour
- 1 tsp baking powder
- 8 tbsp olive oil
- 100g unsalted butter , melted
- 100g ginger , peeled and finely grated
- 3 eggs
- 200g golden caster sugar
- ginger or vanilla ice cream , to serve
Directions:View on BBC Good Food
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