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Dan Lepard's chilli chocolate cake

200g plain flour

1 tsp baking powder

tsp bicarbonate of soda

75g cocoa

1 tsp cinnamon

100g salted peanuts and/or cashews

3 tbsp tahini

- tsp chilli flakes

225g light muscovado sugar (or panela)

75g unsalted butter

100g dark chocolate

2 large eggs

175ml cold milk

Fresh lime water icing

Preheat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Line a square,

20cm tin with non-stick baking paper. Measure the flour, baking powder, bicarb,

cocoa and cinnamon into a bowl. Grind the nuts finely in a food processor, then

add the tahini, chilli and sugar, and mix until combined.

Melt the butter and chocolate in a saucepan, add to the nut mixture along with

the eggs, and beat until smooth. Spoon into another bowl, stir in the milk,

sift in the dry ingredients and beat until smooth. Spoon into the tin and bake

for about an hour. Ice when cold.