3 eggs, separated
1/2 cup sugar
1 cup hazelnuts, toasted in the oven and coarsely ground
1 large apple, grated
Beat egg whites until stiff. Set aside.
Beat yolks until light and frothy.
Stir in hazelnuts and apple.
Fold egg yolk mixture into beaten egg whites.
Put into a 7" or 8"tin and bake at 170C for about 30 minutes.
Meanwhile bring to the boil: 1/4 cup espresso coffee, 1/4 cup water, 1/3 cup rapadura sugar, vanilla, 1 dsp butter.
Boil a couple of minutes then fold in some extra crushed hazelnuts. When cooked, remove cake from the tin and place on a plate. Pour the syrup over the hot cake.
Serve with plain yoghurt. Resist eating it all, if you can!