Lemon And Hazelnut Torte Recipe

How to make it

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• Place the lemons in enough water to lift from the base of the pan and heat to a gentle simmer for 60 - 90 minutes until soft. Top up water to stop them touching the bottom of the pan as necessary.
• Remove from heat and let cool in the cooking water. Reserve 100ml of the cooking water.
• Cut the lemons and remove any seeds. Blend or sieve to a pulp with the reserved cooking water.
• Separate the egg yolks and whites.
• Add the yolks to the lemon pulp with the sugar and vanilla. Mix or blend well, then add the ground hazelnuts and mix again.
• Sieve the combined flour and baking powder into the mixture a little at a time, folding into the batter by hand with a metal spoon or spatula.
• Beat the whites to a gentle meringue texture and put aside. I still do this with a balloon whisk and it hurts, but you can use an electric whisk - just make sure you use a low speed setting and a whisk rather than a blade - this really helps give the cake it's lightness in texture.
• Fold in the beaten egg whites until they are just combined - fold gently using a metal spoon or spatula, to try and keep as much air as possible in the batter.
• Transfer the mix to a greased 24cm round sprung cake cake tin and cook for 50 - 60 minutes at 150 C.
• Let the cake cool for 30 mins, remove from the tin and put on a cooling rack.