• 4 eggs (at room temperature and separated)
  • 1/2 cup Castor sugar
  • 2/3 cup ground hazelnuts
  • 1/2 cup chocolate hazelnut spread
  • 1/2 cup icing sugar, sifted
  • 1/2 cup SR flour
  • 150g butter, softened
  • Unsweetened cocoa powder to dust


  • Preheat oven 180C
  • Lightly grease a 20cm shallow square cake tin and line with baking paper.
  • Beat egg whites in a bowl using electric beaters until soft peaks form.
  • Gradually add sugar, beating until thick and glossy.
  • Beat yolks into mixture one at a time.
  • Sift flour over mixtue, add hazelnuts and fold in with metal spoon.
  • Melt 20g butter with 2 tbslspn water ina small bowl, then fold into sponge mixture.
  • Pour mixture into prepared tin and bake for 25 minutes or until cooked.
  • Leave in tin for 5 minutes then turn out.
  • Cut the sponge in half horizontally through the centre.
  • Beat hazelnut spread and remainig butter using electric beaters until creamy.
  • Beat in icing sugar., gradually add 3 tspn boiling water and beat until smooth.
  • Dust with the cocoa powder, then cut into squares.


Wendy Eves.