serves
8
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 120 g unsalted butter, plus extra for greasing
- 100 g hazelnut meal
- 100 g plain flour
- 200 g icing sugar
- 5 egg whites
Instructions
- Preheat oven to 160 ˚C (fan-forced 180˚C). Grease a 20 cm round cake tin with the extra butter, then line the base with baking paper.
- Place the butter in a small saucepan and cook over high heat, whisking occasionally until it is nut brown. Remove from the heat and allow to cool.
- Meanwhile, place the hazelnut meal, flour and 150 g icing sugar in a food processor and process together until a fine powder forms.
- Fill a saucepan of water one third full of water and bring to the boil. Place the egg whites and the remaining icing sugar in a heat proof bowl and place over the saucepan of boiling water. Reduce the heat to low, then whisk the egg white mixture until the mixture forms bird’s beaks and a figure 8 holds its shape when dropped back on the mixture.
- Gradually whisk in the hazelnut powder until well combined, then whisk in the butter. Pour the batter into the lined tin and bake for 25 minutes or until golden and cooked through. Remove from the oven and stand in the tin for 10 minutes, before transferring to a wire rack to cool. Serve warm or at room temperature.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
