Gluten-free 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.