Strawberry Hazelnut Cake

1. 1

   Preheat oven to 180 degrees.

2. 2

   Grease a deep 20cm round cake tin, line bse with baking paper.

3. 3

   Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.

4. 4

   Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.

5. 5

   Turn onto wire rack to cool.

6. 6

   Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.

7. 7

   Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.

8. 8

   Dust top of cake with icing sugar on completion.

* Per serving · 4 servings · Values may vary.

No additional tips available.