Hazelnut Torte

Serves:  10;  Prep:  25 mins;  Cook:  30-35 mins;  Cals per portion:  297

This very moist nutty torte is similar to a mousse – it will rise during cooking and then sink but don’t worry!

Ingredients:  5oz/150g caster sugar; 5oz/150g butter, softened; 5 eggs, separated; 5oz/150g ricotta cheese; grated rind and juice of 1 lemon; 6oz/175g hazelnuts, finely chopped and toasted; 1 1/2oz/40g plain flour; 5tbsp/75ml apricot jam; icing sugar for dusting; 9in/23cm cake tin.

  • Preheat oven to Mark 5 / 375oF / 190oC.  Grease and line base and sides of tin.  Cream together 4oz/125g sugar and the butter until soft.  Stir in the egg yolks.  In a separate bowl, beat together the cheese, lemon rind and juice and 5oz/150g of the hazelnuts.  Stir into creamed mixture with the flour.  Whisk egg whites until stiff.  Gradually beat in remaining sugar.  Using a large metal spoon, fold a quarter of the egg whites into the creamed mixture, then carefully fold in the remainder.  Turn into tin and level the surface.  Bake for 30-35 minutes until risen.  Cool slightly then turn onto a plate.
  • Heat the jam and 1 tbsp/15ml water, then brush the sides of the cakes and cover them with the remaining 1oz/25g of hazelnuts.  Lay equal-sized strips of greaseproof paper on top of the cake, sieve icing sugar over the top and remove paper.
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