Hazelnut Cake
Hazelnut Cake
140g butter
200g caster sugar
6 eggs, separated
2 tbsp SR flour, sieved
200g ricotta
200g blanched hazelnuts, roasted, and coarsely ground
3 tsp lemon zest [ about 1 lemon ]
For the glaze
8 tbsp apricot jam
50g dark chocolate, grated
handful of whole hazelnuts
To serve
250g mascarpone
2 tbsp clear honey
Heat oven to 180C. Butter a round 23cm shallow cake tin. In a large bowl beat together the butter and half the sugar. Gradually add the egg yolks and continue to beat until light and fluffy, fold in the sieved flour. In a separate bowl, beat the ricotta with a fork, then add the hazelnuts and lemon zest. Add this to the flour mixture. In another bowl, whisk the egg whites until stiff, then beat in the remainder of the sugar. Fold into the ricotta mixture very carefully. Pour the mixture into the prepared cake tin and bake for about 35 – 45 mins until a skewer inserted into the centre comes out clean. Leave to cool, then remove and place on a cake plate. For the glaze. Put the jam and 2 tbsp water in a small saucepan. Heat gently over a low heat and stir until you get a smooth, fairly runny consistency. Brush over the top of the cake and leave to cool. Sprinkle with the grated chocolate and the whole hazelnuts. Mix the mascarpone and honey together. Slice and serve with the mascarpone cream.