Strawberry Hazelnut Cake

Directions

1. 1
   Preheat oven to 180 degrees.
2. 2
   Grease a deep 20cm round cake tin, line bse with baking paper.
3. 3
   Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
4. 4
   Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
5. 5
   Turn onto wire rack to cool.
6. 6
   Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
7. 7
   Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
8. 8
   Dust top of cake with icing sugar on completion.