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Hazelnut Almond Cake With Raspberry Sauce Recipe

Ingredients

How to make it

  • Preheat oven to 350.
  • Toast hazelnuts in baking dish for 8 minutes.
  • Rub with paper towels to remove skins and cool completely.
  • Grease a spring form pan with margarine and coat with matzo meal.
  • Grind hazelnuts, almonds, matzo meal and 1/4 cup sugar.
  • Beat egg yolks with 1/2 cup sugar at high on electric mixer.
  • Beat in lemon rids until blended and light and fluffy then set aside.
  • Beat whites with 1/2 cup sugar and pinch of salt in electric mixer on high until stiff peaks form.
  • Alternatively fold egg whites and nut mixture into yolk mixture in three batches.
  • Transfer to baking dish and bake 35 minutes.
  • When cool enough to handle loosen from pan and turn out onto cooling rack.
  • Puree raspberries and sugar in food processor then heat until smooth.
  • Strain through fine sieve and garnish cake with fresh raspberries and drizzle with sauce.

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The Cook

chefmeow Garland, TX

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