- Pre-heat the oven to 180°C. Grease the loaf tin with butter and dust with breadcrumbs.
- Put the hazelnuts in the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 10, then decant.
- Put the soft butter in pieces, the sugar and the room-temperature eggs into the blender jug and, with the measuring beaker in place, mix until creamy for 2 minutes/37°C/speed setting 3. Add the hazelnuts, flour, baking powder, room-temperature milk and rum, and, with the measuring beaker in place, process for 45 seconds/speed setting 5. Use the spatula to push the mixture down the inside of the blender jug, then, with the measuring beaker in place, process for another 10 seconds/speed setting 5.
- Transfer the mixture to the loaf tin and bake on the middle shelf of the pre-heated oven for 50 minutes. After 40 minutes, score the surface of the mixture down its whole length.
- Insert a wooden skewer to see if it is done, baking for a few minutes longer if necessary. Leave the cake to cool down in the tin for 10 minutes, then turn it out onto a wire rack and leave to cool down completely, with the scored side up.
If children are going to be eating the cake, replace the rum with 30 ml milk (fresh whole milk, 3.5% fat).
If you like, you can dust the cake with icing sugar or pour 200 g dark cake glaze over it.
You could also try replacing half of the hazelnuts with almonds
or adding 2–3 tablespoons of chocolate chips to the mixture.
Bon appétit with Monsieur Cuisine