Name: Hazelnut Cake with Port Wine Cream
Total time: 30 min
Yield: Makes: 12-portion cake
Ingredients: 230 g / 8 oz caster sugar; 160 g / 5½ oz butter; 60 g / 2 oz day-old white bread including crust; 100 g / 3½ oz hazelnuts, shelled but in their brown skins; 60 g / 2 oz cornflour; 160 g / 5½ oz caster sugar; 60 g / 2 oz plain dessert chocolate; 4–5 tbs tawny port; 2 tbs very hot water; 4 egg whites

Preparation info

Makes:
12
-portion cake

Difficulty
Easy
Ready in
30 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A single-layer nut cake topped with wine cream, suitable for serving at a buffet party.

Ingredients

100 g / 3½ oz hazelnuts, shelled but in their brown skins
60 g / 2

Method

Place the hazelnuts and the bread, cut into small pieces, in a processor and grind together until fine. Add the cornflour and process briefly to mix. Whisk the egg whites until stiff. Gradually whisk in half the sugar then whisk in the remainder. Fold in the hazelnut mixture. Spoon into the prepared cake tin, heaping the mixture slightly in the centre.

Bake in the preheated oven until a