Strawberry Hazelnut Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 eggs
• 1/4 cup caster sugar
• 1/3 cup self raising flour
• 1/3 cup ground hazelnuts
• 200 g low-fat ricotta cheese
• 1 tablespoon strawberry jam
• 250 g strawberries

Recipe

• 1 preheat oven to 180 degrees.
• 2 grease a deep 20cm round cake tin, line bse with baking paper.
• 3 beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
• 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 turn onto wire rack to cool.
• 6 combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
• 7 cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
• 8 dust top of cake with icing sugar on completion.