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3/4 cup hazelnuts
1-1/4 cups sifted cake & pastry flour
1-1/4 cups granulated sugar
1 tsp. ground ginger
1/2 tsp. salt
6 eggs, separated
1/4 cup water
1 tbsp. vanilla
2 egg whites
1/2 tsp. cream of tartar
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup melted margarine
Spread hazelnuts on rimmed baking sheet; toast in 350ºF (180ºC) oven for 8 to 10 minutes or until golden. Let cool.
Finely chop 1/4 cup (50ml); set aside. Transfer remaining nuts to food processor; chop until fine.
Transfer to large bowl. Add flour, 3/4 cup (175ml) of the sugar, ginger and salt; beat in egg yolks, water and vanilla just until combined.
In separate bowl, beat the 8 egg whites with cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp. (25ml) at a time, until stiff glossy peaks form.
Fold one-third into yolk mixture; fold in remaining whites in 2 additions. Pour into ungreased 10" tube pan; run spatula through batter to break any bubbles. Bake in centre of 350ºF (180ºC) oven for 18 minutes.
Meanwhile, in small bowl, combine reserved hazelnuts, flour, granulated and brown sugars, ginger, cinnamon and nutmeg; drizzle with margarine, tossing until crumbly. Sprinkle over cake. Bake for 20 to 25 minutes or until cake springs back when lightly pressed.
Invert onto attached legs of pan or suspend over neck of bottle; let cool. Run knife around edges and unmould.
Poster's Note: With a nutty taste and crumbly topping, this gossamer-textured
cake hits the right note for a perfect ending.
Posted by Carole Walberg
Nutritional Info Per Serving: 303 Calories (kcal); 12g Total Fat; (34% calories from fat); 6g Protein; 45g Carbohydrate; 94mg Cholesterol; 173mg Sodium