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Try this delicious recipe from River Cottage Australia!
For the cake: ::
Preheat the oven to 165C and grease and line a 25cm cake tin.
Whisk the egg yolks with the sugar until they are pale yellow.
In a separate bowl combine the baking powder, grated rind and hazelnut meal, then beat the mixture into the yolk mix.
In a clean bowl whisk the egg whites until stiff. Beat 1/3 of the whites into the yolk mixture, then fold in the remaining whites until no streaks can be seen.
Pour into prepared tin and bake for 60 – 75 minutes or until the cake springs back lightly when touched.
For the syrup: :
Combine all syrup ingredients in a saucepan and stir over medium heat. Once the sugar is dissolved reduce the heat and simmer for 2minutes. Allow to cool.
Once the cake is cooked, remove from tin and spoon half of the syrup on top, allowing it to soak in.
To serve, allow the cake to cool slightly, then dress with more syrup and candied peel (optional)
NOTE: Any citrus can be substituted for the mandarin or lemon in this recipe.
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