6 cups self raising flour
2 cups white sugar
250 gr DODONI cow's butter
1 cup DODONI milk
2 shots cognac
3 tsp baking powder
1 large orange - juice and zest
1 lemon - only zest
1 cup hazelnuts
Let the eggs and butter in room temperature. Ground the hazelnuts into powder. Prepare the lemon and orange zest. Squish the orange to get its juice and leave aside. Preheat the oven at 180ºC. Divide egg yolks from whites. Mix the flour with baking powder.
Butter well a round baking dish of 30 cm diameter.
Using a stand or a hand mixer, beat well butter and sugar until frothy.
Add the yolks one by one and beat in medium speed. Add cognac, ground hazelnuts, juice of orange and lemon and orange zest. Little by little add alternately the flour and milk and orange juice. In another bowl beat the egg whites until stiff peaks form. With a wooden spoon, incorporate the whites in the batter softly. Pour the batter in the baking dish and bake for about 45 minutes. Insert a toothpick in the cake and you know it’s ready it it comes out clean.
Let the cake cool for ten minutes and transfer on a big plate.
Sprinkle with confectioner’s sugar.