Hazelnut Loaf Cake from Heaven....

I have made numbers of nut cakes the past years trying to dublicate a cake our local café served in the village that i grew up in... impossible till today... WOW here it is the best nut loaf cake or bundt cake in teh world... so moist and filled with roasted nuts and a slight hint of chocolate...

200 g/ 2 1/3 cups ground Hazelnut (quickly roast in a skillet before using - makes such a difference)(almonds are a good subtitute)
100 g/ 1 cup Flour
1 tsp Baking powder
100 g / 2/3 cups bread crumbs
1/2 tsp Saigon Cinnamon,1 tsp Vanilla sugar, 1/4 tsp ground Cloves (i added a dash Schubecks Arabian sugar mix)
a dash Salt
200 g/1 cup Brown sugar
100 g 1/4 Butter
100 g 1/4 Margarine
2 tbsp Amaretto

Chocolate nougat glaze (melt one bittersweet chocolate + one noisette chocolate bar (100g)

Preheat the oven to 170°C/ 340°F

Roast the hazelnuts, let cool.

Mis flour, bread crumbs, nuts, spices, backing powder, salt.
In a different bowl beat the buter, margarine, sugar.. beat in one egg after the other , add amaretto and spoon by spoonfull the flour mix.

Fill a greased loaf or bundt pan.
Bake for 50 -60 min... make cake test
Chill and glaze or dust with powder sugar....

Lime Margarita Bars

Ingredients:
2 cups finely crushed pretzels - (about 8 ounces)
1/4 cup sugar
1/2 cup butter - melted
2 cans (14 oz. each) sweetened condensed milk
3 eggs - lightly beaten
1/2 cup fresh lime juice
4 teaspoons lime zest

Directions:
Preheat the oven to 350°F. Line a 9" x 13" baking dish with aluminum foil, allowing the foil to hang over the short sides. Butter the foil and set aside.

In a medium-sized bowl, combine the pretzels, sugar, and 1/2 cup butter. Firmly press over the bottom of the prepared pan. Bake until the crust is firm, about 10 minutes; remove from the oven and cool slightly, leaving the oven on.

Meanwhile, in a large bowl, combine the remaining ingredients. Pour into the cooled crust. Bake for 25 to 30 minutes or until the center is firm. Cool completely on a wire rack. Pull up the ends of the foil to remove from pan. Cut into bars.

YIELD: 28 Bars Yield: serves 0


Notes:
These freeze well, but be sure to place them in a tightly covered container. When ready to serve, just remove as many as needed and thaw at room temperature for 30 minutes.