An easy, juicy and nice cake suitable for both the Sunday coffee and and a party.
250 g sugar
150 g butter or margarine
175g plain flour
1 ts bakepulver
1/2 block of cooking chocolate
50 g coarsely chopped hazelnut kernels
 Melt and cool the butter or margarine.
 Beat the eggs and sugar until fluffy. Sift the flour and baking powder and mix with the egg mixture alternately with the butter or margarine.
 Pour the batter into a greased and sprinkled springform pan 22 cm / 8,5’’ in diameter.
 Break the chocolate into fairly small pieces and mix them into the batter.
 Sprinkle the chopped hazelnuts evenly over the top of the batter.
 Bake on the bottom shelf of the oven at 170 C / 340 F for 50-60 minutes. Test with a cake needle to see if the cake is done.
 Let the cake cool in the pan for 5-10 minutes. Loosen the ring around the cake and slide it off the bottom onto wire rack. Use a spatula to do it.
 Cut the sunshine cake into wedges to serve.
Tip The chocolate can be omitted. Add instead the grated zest of 1/2 lemon.