- STEP 1
Preheat the oven to 180C/gas mark 4. Grease and line a shallow 20cm square baking tin or individual tray bake pan.
- STEP 2
Beat together the butter and sugar until pale and fluffy. Gradually add the eggs. Sift the flour and baking powder into the mixture and beat until well mixed. Add the white chocolate and the hazelnuts (leave some back to sprinkle on top) and stir together until combined. Pour the mixture in the tin and smooth the surface. Sprinkle with the remaining hazelnuts.
- STEP 3
Bake in the preheated oven for 40 minutes, or until well risen and golden brown. If using an individual tray bake tin then you will only need to bake for 25 minutes.
- STEP 4
Leave to cool in the tin for 5 minutes then transfer to a metal rack to cool. Decorate with sifted using sugar. Or serve warm with caramel sauce for a delicious pudding.