Berry and hazelnut cake
( SERVES 6 )
A wonderfully light afternoon-tea cake from chef Martin Bosley, who makes no apology for it being "satisfyingly addictive".
- Preheat the oven to 180C.
- Grease and flour a 24cm springform tin, then line the base with baking paper.
- Dry-fry the hazelnuts in a frying pan over a low heat, shaking the pan constantly.
- Toast until golden brown, remove from the heat and allow to cool.
- Tip the nuts into a food processor and carefully grind to a fine crumb - too much and you will end up with hazelnut butter. That's not necessarily a bad thing, but in this instance it's not what you want.
- Separate the eggs and whisk the yolks with the sugar until pale and creamy. Stir in the nuts.
- In a separate bowl whisk the egg whites until firm peaks, then gently fold into the yolk mixture.
- Pour the batter into the cake tin and bake for 45 minutes.
- Remove from the oven, then cool for 10 minutes before turning out onto a wire rack.
- Slice the cake in half around the equator and place the base on a large flat plate.
- Whip the cream to soft billowing folds and spread over the base, then cover with berries.
- Top with the other half of the cake and serve.