Hazelnut Cake

Cook Time 1 hour

Servings 4

Ingredients

7 eggs, separated 

250g of caster sugar

100g butter, melted

300g hazelnut meal

1 tsp baking powder

Double cream and raspberries, to serve

Method

Preheat the oven at 200°C.

Grease a round 20 cm spring form tin and line it with baking paper around the collar and on the base. 

Whisk the egg whites with 3 tablespoons of the sugar until stiff peaks form.

Mix yolks and remaining sugar until thick and pale. Now add the butter and fold through followed by the hazelnut meal and baking powder. Mix together until just combined then delicately fold in the egg whites.

Pour the mixture into the prepared tin and bake for about 15 - 20 minutes. Now lower the temperature to 170°C and cook for a further 25 - 30 minutes or until a skewer pierced through the centre comes out clean. 

Cool before demoulding and serving with cream and raspberries.