Hazelnut cake

Step 1

Preheat the oven at 180C/350F/Gas 4.

Step 2

Grease and flour a round shallow 25cm/10in non-stick cake tin.

Step 3

In a large bowl beat the butter and half of the sugar. Add the egg yolks and continue to beat until light and fluffy. Fold in the sieved flour.

Step 4

In a separate bowl beat the ricotta lightly with a fork, add the ground hazelnuts and lemon peel. Add this to the egg and flour mixture.

Step 5

In another bowl whisk the egg whites until stiff. Fold in the remainder of the sugar. Fold in the ricotta mixture very carefully.

Step 6

Pour the mixture into the greased and floured cake tin and bake for 30-40 minutes. Allow to cool, remove from the tin and place on a plate.

Step 7

To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you get a smooth, fairly runny consistency.

Step 8

Brush over the top of the cake and sprinkle with the grated chocolate.

Step 9

Serve with sweetened mascarpone cream if desired.