|Margarine||2 Ounce (55 Gram)|
|Soft light brown sugar||3 Ounce (85 Gram)|
|Eggs||2 , separated|
|Orange||2 , juiced|
|Plain brown flour||5 Ounce (150 Gram)|
|Baking powder||1 Teaspoon|
|Ground hazelnuts||3 Ounce (85 Gram)|
|Shredded wheat biscuit||1|
|Clear honey||3 Tablespoon|
|Orange juice||2 Tablespoon|
|Shredded wheat piece||1 , crumbled|
|Toasted nuts||1 Ounce (25 Gram)|
Cream the margarine and sugar together until light and fluffy.
Add the separated egg yolks one at a time.
Then add the flour and baking powder gradually alternating with the juice of the oranges.
Crumble the shredded wheat and add this to the mixture.
Finally whisk the egg whites until stiff, and fold into the cake mixture using a large metal spoon.
Grease a deep 20 cm - 8 inch square tin and bake in the centre of a pre heated oven for almost 40 minutes.
By then the cake should have risen well and turned lightly golden.
Remove the cake from the tin and whilst still warm add the topping.
Combine all the ingredients together and pour gently over the cake, with a fork smooth out into the edges.
Cut into squares with a sharp knife and serve when cold.