*If you canu2019t find cake flour, put 2 tbsp corn starch in your measuring cup (1 cup measure) and top it up with all-purpose flour.

First powder the toasted hazelnuts (or almonds) as fine as you can. A texture similar to fine semolina (rava/ rawa) is good. In a bowl, whisk together the flours, baking powder and salt to mix.

Then put the eggs and sugar in a large bowl and beat with a hand held electric beater and whip on high speed until the eggs double in volume. This should take between 3 and 5 minutes. With the beaters still running, steadily drizzle the oil into the bowl, scraping the sides of the bowl, once in between.

Once this is done you donu2019t need the beaters. Add the milk, the lemon zest and flour mixture. Fold this in gently by hand, until it is all incorporated. Line muffin cups/ tray with liners and fill with the batter until 3/4 full.

Bake them at 190C (375F) for 15 to 25 minutes till golden and the centres of the cupcakes feel set when you press them. Let them cool and serve with coffee or hot chocolate. Store them in an airtight container, at room temperature, for up to 2 days, or a little longer in the fridge. They can also be frozen for up to 2 months