River Cottage Australia



Try this delicious recipe from River Cottage Australia!


  • For the cake:

  • 340g hazelnuts ground to a fine meal

  • 2 tsp baking powder

  • Zest of two lemons

  • 6 eggs, separated

  • 150g castor sugar

  • For the syrup:

  • 150g sugar

  • 200ml freshly squeezed mandarin juice

  • Zest of 4 mandarins


  • For the cake: ::

  • 1.

    Preheat the oven to 165C and grease and line a 25cm cake tin.

  • 2.

    Whisk the egg yolks with the sugar until they are pale yellow.

  • 3.

    In a separate bowl combine the baking powder, grated rind and hazelnut meal, then beat the mixture into the yolk mix.

  • 4.

    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.

  • 5.

    Pour into prepared tin and bake for 60 – 75 minutes or until the cake springs back lightly when touched.

  • For the syrup: :

  • 1.

    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.

  • 2.

    Once the cake is cooked, remove from tin and spoon half of the syrup on top, allowing it to soak in.

  • 3.

    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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