Hazelnut and Raspberry Cake

A wonderful light yet sumptuous cake from Nicola Humble's book. As she says: "I have made this cake for many years, and it never fails to please. A German-style cake which substitutes ground nuts for flour, this is delightfully squidgy and satisfying without being cloying. It works very well as a dessert for a party."

Ingredients (Serves 8)

220g whole hazelnuts
6 large eggs
180g caster sugar
250ml double cream, whipped
150-200g raspberries
Grease and flour a 24cm springform tin. Line the base with a circle of baking parchment. Set the oven at 170C/gas mark 4.

Place the nuts in a dry frying pan (preferably cast iron) and toast carefully over a low heat, shaking the pan to rotate them. This can also be done in a moderate oven, but the nuts must be checked frequently, as they burn very easily. When they are golden in patches, allow to cool. Grind the cooled nuts in a food processor. The aim is to reduce most of the nuts to a coarse flour, but to retain some larger chunks for texture. Be careful not to process too far or they will release their oils and turn to nut-butter.

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. Turn into the tin and bake until the cake begins to shrink away from the sides of the tin – approximately 45 minutes. 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, then fill with whipped cream and raspberries.

If preferred, the mixture can be baked in two layers in shallower cake tins, in which case the layers will take about 25-30 minutes to bake.