Raspberry and Hazelnut Gateau

This cake is called a gateau to distinguish it from the modern cakes leavened with baking powder. In fact, this cake uses the 18th century of leavening by using beaten eggs (air is incorporated into the eggs and this expands as the eggs cook, acting as a raising agent). The use of eggs for leavening (particularly beaten egg whites) originated in Italy but came to Britain via France, hence the French name for this cake style.

In essence, when you cook this cake you are re-creating something from 200 years ago, though the recipe is most certainly a modern one.

Raspberry and Hazelnut Gateau

Serves: 8–10

Ingredients:

75g (3 oz) fine cake flour (00 grade if possible)
3 medium eggs
75g (3 oz) caster sugar
50g (2 oz) roasted hazelnuts, chopped
For the Filling:
140ml (1/2 cup + 1 tbsp) double cream, whipped
225g (8 oz) fresh raspberries
icing sugar, for dusting

Method:

Sift the flour into a small bowl and set aside.

Combine the eggs and sugar in a large bowl and whisk until the mixture is pale, light and creamy and the whisk leaves a trail (about 10 minutes).

Using a large metal spoon gently and gradually fold the flour into the mixture until evenly mixed. Gradually add the hazelnuts, folding in lightly.

Pour the resultant batter into a greased and lined 18cm diameter cake tin. Level the surface then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 25 minutes or until well risen, golden brown in colour and firm to the touch.

Allow to cool in the tin for 5 minutes then turn out onto a wire rack and allow to cool completely before removing the baking parchment.

Once cooled, split the cake in half horizontally. Now fold the raspberries into the cream (reserve a few for decoration). Spread this raspberry cream onto the top of the base half of the cake then sandwich the two cake halves together.

Top with the reserved raspberries, dust with a little icing sugar and serve.