These small cakes, baked in 1lb loaf tins, are based on this recipe from Good Food, which has become one of my favourite cakes made with oil instead of butter. It is easily adaptable, as both the polenta and ground nuts can be swapped for more flour, and the batter is stiff enough to take additions such as dried fruit and chocolate chips.
The batter is usually baked in a 8" round tin, but is just the right amount to share between two small loaf tins. Because this slightly increases the depth of the finished cakes, the baking time is a few minutes longer than the 40 minutes given in the recipe.
Chocolate, hazelnuts and orange is a great flavour combination which I've used several times already, and dividing the batter in two meant I could be a good mother, and take one cake to CT, who hasn't had any of my home baking for several weeks!