Flourless citrus hazelnut cake
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Ingredients
2 1/4 cups caster sugar
5 free-range eggs
1 egg yolk
495g ground hazelnuts
1/3 cup instant polenta
1 tsp baking powder
1/3 cup orange juice
1/4 cup lemon juice
1 tbsp finely grated orange rind
2 tsp finely grated lemon rind
Icing sugar for dusting
Method
Preheat the oven to 150C. Grease a 26cm round cake tin with removable base and line the base with baking paper.
In a large bowl, beat the sugar, eggs and yolk until pale and fluffy. Stir in the nuts, polenta and baking powder. Mix well. Strain the juices and add to the mixture, along with the rind, and mix well.
Pour into the tin and bake for 1 hour and 15 minutes, or until the top has a firm crust and inside is moist but not wet when tested with a skewer. Cool in the tin.
Serve dusted with icing sugar and topped with fruit (optional: we used sliced cumquats).
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