Strawberry Hazelnut Cake

Recipe by Annetty
READY IN: 1hr
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 180 degrees.
  • Grease a deep 20cm round cake tin, line bse with baking paper.
  • Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
  • Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
  • Turn onto wire rack to cool.
  • Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
  • Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
  • Dust top of cake with icing sugar on completion.