Preparation: 15 minutes

Cooking: 40 minutes

This recipe comes from "Great Gluten Free Baking" by Louise Blair

Ingredients:

• 250g blanched hazelnuts
• 6 eggs, separated
• 200g icing sugar, sifted
• 75g gluten free breadcrumbs
• 1 T cocoa
• grated rind & juice of 1 orange
• 75g butter, melted

Method:

Preheat oven to 180°C.

Grease and line a deep 23cm spring-form tin. Place hazelnuts on a backing sheet and bake for 10 minutes until golden brown. Allow to cool a little. Grind nuts in a food processor until they resemble fine breadcrumbs.

Place egg whites in a large bowl and whisk until they form stiff peaks. Add 2 tablespoons of icing sugar and continue to whisk until thick.

Place egg yolks in a separate bowl with the remaining icing sugar & whisk until pale. Fold in the remaining ingredients including the egg whites, then transfer to the prepared tin. Place in the oven for 40 minutes then remove the cake from the oven and transfer to a wire rack to cool.

Serves 12

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