Chili Hazelnut Cake

Name: Chili Hazelnut Cake
Ingredients: 4 medium eggs separated; 1 1/4 cups caster sugar; 1 teaspoon vanilla essence; 5/8 cup plain flour; 3 7/16 tablespoons cornflour; 1 tablespoon baking powder; 2/3 cup ground hazelnuts; 1 teaspoon chilli flakes; 11/16 cup red currant jelly; 1 can peach halves drained; 6 7/8 tablespoons cream cheese; sugar for decoration

12 ingredients

3 steps

Ingredients

4 medium eggs separated
1 1/4 cups caster sugar
1 teaspoon vanilla essence
5/8 cup plain flour
3 7/16 tablespoons cornflour
1 tablespoon baking powder
2/3 cup ground hazelnuts
1 teaspoon chilli flakes
11/16 cup red currant jelly
1 can peach halves drained
6 7/8 tablespoons cream cheese
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.