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| Hazelnut torte |
Serve 8
Hazelnut torte ingredients: 1 and 2/3 cups (250g) hazelnuts. 1 cup (220g) caster sugar. 4 eggs, separated, plus 1 extra yolk. 125g unsalted butter, softened. 2/3 cup (100g) self-raising flour, sifted. Finely grated zest of 1 lemon
Methods of cooking
To make the hazelnut torte Preheat the oven to 180C. Grease a 22cm x 4cm tart pan (don't use a loose-bottomed tart pan or the batter will leak out). Spread the hazelnuts on baking tray and toast for 8 minutes. Tip into a clean tea towel, then rub vigorously to remove the skins. Cool slightly, then roughly chop most of the nuts, reserving a few whole ones for the topping. Set aside. Beat the caster sugar and 4 egg yolks in an electric mixer for 8-10 minutes until thick and pale. Add the butter, flour, lemon zest and 200g chopped hazelnuts, then beat until well combined. Set aside. Place the egg white in a clean bowl and whisk until soft peaks form. Carefully fold the egg white through the batter until just combined. Pour the batter into the tart pan and bake in the oven for 30-35 minutes until firm. Lightly beat the remaining egg yolk and brush on top of the torte. Sprinkle with the remaining whole and chopped hazelnuts, the place in the oven to for a further 5-10 minutes until the nuts are lightly browned and a skewer inserted into the centre of the torte comes out clean. Cool the torte completely in the pan. To serve, dust with icing sugar, then slice in the pan. By then, the Hazelnut torte
