This recipe comes from the book Bake by Rachel Allen

 

200g Hazelnuts ( With skins on )

1 Tsp Baking powder

1 Tsp Ground cinnamon

100g Butter softened

5 eggs separated

175g Caster sugar

1 Tsp vanilla extract

pinch of salt

20cm springform/ loose bottomed cake tin

 

1) Preheat the oven to 170 c . Butter and line the sides and base of the cake tin with greaseproof paper .

2) Grind the hazelnuts with the baking powder and ground cinnamon in a food processor until fine. Add the butter and combine.

3) Place the egg yolks in the bowl of an electric food mixer or use a hand held electric beater. Add the sugar and whisk until the mixture becomes slightly moussey and the mix holds a trail when you lift the beater, Add the hazelnut mixture and the vanilla extract and whisk until combined.

4) Whisk the egg whites  and salt together in a large spotlessly clean  bowl until stiff peaks form, then gently fold into the nut mixture in 3 stages so as not to deflate the  whites.

5) Pour the mixture into the prepared tin , smooth the surface and bake in the oven for 55 to 70 mins or until the cake feels firm and a skewer inserted into the middle comes out clean. The mixture is quite delicate so don’t be tempted to open the oven until close to the end of the cooking time.

6) Allow to cool in the tin for 15 mins then very gently ease the sides of the cake out of the tin using a palette knife. Remove the base after another 15 mins and leave to cool before cutting into slices.

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