Wednesday, 25 June 2008


3 eggs, separated
1/2 cup sugar
1 cup hazelnuts, coarsely ground
1 large apple, peeled, cored and grated

Beat yolks until light and frothy.
Stir in hazelnuts and apple.
Beat egg whites until stiff and fold into mixture.

Put into a 7" or 8"tin and bake at 170C for about 30 minutes.

Meanwhile bring to the boil: 1/2 cup water, 1/3 cup demerara 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!

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