Hazelnut torte with plum cream
Nici Wickes' torte recipe produces a lovely light, yet rich layer cake. Made with no flour, ground nuts and eggs give body and form. This cake keeps well and is always a hit at afternoon tea
- 340 g hazelnuts
- 2 tsp baking powder
- 6 eggs, separated
- 125 g caster sugar
- 100 g butter, softened
- 180 g icing sugar
- juice of 1/2 lemon
- 4 tbsp plum jam, warmed
- icing sugar for dusting
- Preheat oven to 170°C. Grease and line a 23cm springform tin.
- Toast the hazelnuts in the oven for 10-15 minutes until fragrant and the skins start to crack. Process until it resembles fine breadcrumbs using either a food processor or coffee grinder. Once cooled, add the baking powder.
- Beat the egg yolks with the sugar until pale and fluffy, then fold in the ground hazelnut mix.
- In a separate bowl, beat the egg whites until stiff peak stage. Add 1/3 of the egg whites to the nut batter to loosen it, then gently fold in the rest. Take care not to take too much air out of the whites.
- Scrape into the prepared cake tin. Bake for 50-60 minutes or until the top springs back when lightly pressed. Cool in the tin for 5 minutes before removing and cooling on a wire rack.
- Make a buttercream by beating the softened butter until fluffy. Add the icing sugar in thirds, beating until smooth and creamy. Add the lemon juice at the end.
- Slice the cake through twice to make three thin layers.
- Spread jam on the bottom layer, then spoon on half of the buttercream. Spread evenly, then top with another cake layer and repeat. Top with the third layer of cake and dust with icing sugar.
- Let the cake settle for 15 minutes before cutting.