A recipe from Nigel Slater described as ” somewhere between a pudding and a cake”
Ingredients
- 180 g butter
- 100 g hazelnuts skinned
- 50 g plain flour
- 180 g icing sugar
- 1 tsp lemon zest
- 5 egg whites
- 250 g blackberries and raspberries
Servings:
Instructions
- Set the oven at 160C fan/gas mark 4. Line a 24cm baking dish with baking parchment. Melt the butter in a small pan over a moderate heat. Watch carefully as the butter first froths and then calms down and starts to turn deep gold. Once it is walnut coloured and smells nutty and toasted, remove immediately from the heat and set aside. Be careful not to overbrown the butter.
- Toast the hazelnuts in a shallow pan until they are golden. Move them around regularly to brown evenly. Tip into a food processor and reduce to fine crumbs.
- Sift the flour and icing sugar into a large mixing bowl, then stir in all but 1 tablespoon of the ground hazelnuts. Stir in the lemon zest. In a separate bowl, beat the egg whites until they reach a soft, sloppy foam.
- Make a deep well in the flour and sugar, then add the beaten egg whites and the melted butter. Combine everything lightly but thoroughly, then pour into the prepared dish. Scatter the blackberries and raspberries over the surface, then the reserved ground hazelnuts.
- Bake in the hot oven for 35 minutes until risen and golden brown. The surface should be lightly crunchy; the inside soft and spongy. Remove from the oven and leave to settle for 10 minutes before serving.
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