French Guiana: Hazelnut Soft Cake


200 grams (7 ounces) of roasted hazelnuts
(turn the nuts into powder in a mixer, put
the powder into a heated frying pan without
any fat, stir
continuously until you get a light-brown colour.
Let cool and keep aside)

5 eggs

120 gr (4 ounces) of sugar

a piece of lemon peel

icing sugar


Clarify the eggs.
Blanch the yolks with 120 gr (4 ounces) of sugar (blanch: whip until the mixture becomes white).
Whisk up the whites and at the end, mix in the remaining sugar (80 gr) and carry on whisking for 30 seconds.
Lay the whites on top of the yolks and gently mix by lifting with a spatula. When done, mix in the roasted hazelnut powder.
Poor the mixture into a a non-adhesive sponge-cake baking-tin (Tefal or Flexopan).
Bake for 35-40 mn at 180° C. As usual, probe the cake with the tip of a knife which should come out hot and dry.
10 mn after taking it out of the oven, remove it from the baking-tin, let it cool on a grille and powder it with icing-sugar.

Serves: 6 – 8