Chili Hazelnut Cake

Name: Chili Hazelnut Cake
Ingredients: 4 medium eggs, separated; 150 g caster sugar; 1 tsp vanilla essence; 75 g plain flour; 25 g cornflour; 1 tbsp baking powder; 50 g ground hazelnuts; 1 tsp chilli flakes; 225 g red currant jelly; 1 can peach halves, drained; 100 g cream cheese; None None red sugar, for decoration

12 ingredients

3 steps

Ingredients

4 medium eggs, separated
150 g caster sugar
1 tsp vanilla essence
75 g plain flour
25 g cornflour
1 tbsp baking powder
50 g ground hazelnuts
1 tsp chilli flakes
225 g red currant jelly
1 can peach halves, drained
100 g cream cheese
None None red sugar, for decoration

Directions

1

Preheat oven to 350°F. Whisk the egg whites with 2 tbsp cold water while slowly adding 1/2 cup sugar and vanilla extract. Stir in the egg yolks one at a time, then fold in the flour, cornstarch and baking powder. Gently stir in the hazelnuts and chili flakes, then transfer to a lined 9 x 9 inch baking pan and bake for about 20 minutes. Remove and allow to cool on a wire rack.
2

Remove from the pan and cut into 12 evenly sized strips. Heat the jelly in a pan until liquid and spread over the cakes.
3

Puree the peaches with 1/4 cup sugar. Mix with the cream cheese and refrigerate for 15 minutes, then transfer to a piping bag and decorate the cakes. Sprinkle with red sugar and serve.