Hazelnut Cake with Port Wine Cream

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

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