These little hazelnut and raspberry cakes are light and nutty with a hint of zing.
220g whole hazelnuts or ground
6 large eggs
180g caster sugar
To serve
250ml cream
150-200g raspberries (fresh or frozen)
Method
Grease and flour 16 small muffin or friand tins or a 24cm springform tin. Line the base with a circle of baking parchment.
Preheat the oven at 170degC/160degC fan.
Place the nuts in a dry frying pan and toast carefully over a low heat, shaking the pan. When they are lightly toasted, remove from the heat and allow to cool. Put the hazelnuts in a clean cloth and rub the skins off and discard. Grind the cooled nuts in a food processor until you get a coarse crumb texture.
Separate the eggs carefully.
Whisk the yolks and sugar until pale, creamy and very thick. Stir in the nuts. Whisk the egg whites to firm peaks then gently fold them into the yolk mixture with a large spoon.
Spoon into the small or large tins, sprinkle with raspberries and bake until the cake begins to shrink away from the sides of the tin - approximately 15-20 minutes for small or 45 minutes for large. Leave in the tin to cool for 10 minutes, then release the clip and turn out on to a rack.
When completely cold, carefully cut the cake in half horizontally, fill with whipped cream and more raspberries.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
