Hazelnut meringue cake
Prep:
15 mins
Cook:
45 mins
Lovely, nutty meringue cake which is also gluten-free.
225g hazelnuts, toasted with skins on
6 eggs, separated
200g caster sugar
Topping
350ml whipped cream
250g raspberries
Preheat oven to 170°C/340°F/Gas 3.
Grease and line a springform 25cm cake tin.
Place hazelnuts in a food processor and pulse until they form a coarse powder with a few larger chunks for texture.
Whisk the egg yolks and sugar together.
Fold through the hazelnuts.
In a separate bowl whisk the egg whites until soft peaks are formed.
Fold the egg whites into the egg yolk mixture.
Pour the batter into the tin and bake for 45 minutes.
Remove from the oven and allow to cool in the tin.
Once cool remove from the tin.
Spoon whipped cream all over the top of the cake.
Scatter the raspberries on top and serve.
Serves
10
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Eggs, Sugar, Nuts
Recipe Type
Cakes & Baking, Dessert, Cake Stall
Special Info
Gluten free
Level of Difficulty
Easy
