Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch round cake tin.
Grease and line the cake tin. Beat together the oil, milk, sour cream and malt extract. Add the flour. Sieve the carob powder into the mixture with the baking powder. Add the hazelnuts and stir gently.
Place the cake mixture in the tin, spread evenly and bake for 25 minutes in the pre-heated oven. Remove cake from the tin and leave to cool. With a cocktail stick, prick the cake all over the surface and squeeze fresh orange juice all over.
