Hazelnut Cake with Raspberries 

 

Serves 4

Preparation time: 15mins 

Cooking time: 30 - 40 mins 

 

 

 

Ingredients:

 

• 2 x 150g/6oz packets of hazelnuts

• 4 x egg whites

• 325g/9 oz caster sugar

• ½ teaspoon vanilla essence

• ½ teaspoon white wine vinegar

• 275ml/½ pint whipped cream or clotted cream

• Icing sugar

• Punnet raspberries

•  

 

 

Method

 

1.  Preheat oven to 170c/Fan 150c/Gas 4. 
 

2.  Place hazelnuts in moderate oven for approx 10 mins until golden brown, cool, rub off skins and        grind.
 

3.  Beat egg whites stiffly and gradually add all but two heaped tablespoons sugar.
 

4.  Fold in nuts with remaining sugar. Continue beating, add essence and vinegar.
 

5.  Place mixture evenly on two greased and lined 8” sandwich tins.
 

6.  Bake 25 – 40 mins. The cake should be crisp on top and soft marshmallow inside. Turn out on to      wire racks to cool for 3 hrs.
 
 

7.  Spread the cake with cream, dust top with icing sugar and decorate with raspberries (and extra        cream rosettes, if liked).