Method

• Grease and flour 16 small muffin or friand tins or 24cm springform tin
• Line the base with a circle of baking parchment
• Preheat the oven at 170C/160C fan Place the nuts in a dry frying pan and toast carefully over a low heat, shaking the pan
• When they are lightly toasted, remove from the heat and allow to cool
• Put the hazelnuts in a clean cloth and rub the skins off and discard
• Grind the cooled nuts in a food processor until you get a coarse crumb texture
• Separate the eggs carefully
• Whisk the yolks and sugar until pale, creamy and very thick
• Stir in the nuts
• Whisk the egg whites to firm peaks then gently fold them into the yolk mixture with a large spoon
• Spoon into the small or large tins, sprinkle with raspberries and bake until the cake begins to shrink away from the sides of the tin – approximately 15-20 minutes for small or 45 minutes for large
• Leave in the tin to cool for 10 minutes, then release the clip and turn out on to a rack
• When completely cold, carefully cut the cake in half horizontally, fill with whipped cream and more raspberries