Ingredients

Cake
285g ground hazelnuts (you can’t buy these ready ground, you need to grind them yourself at home, this gives a great flavour though)
300g of caster sugar
8 egg whites
85g flour

Compote
250g plums
100g caster sugar



South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

Method

  1. Preheat the oven to 180C. Then blitz the nuts and sugar together.  In a separate, clean, bowl whip the egg whites into soft peaks and gently fold in the nut mix and flour. Pour into a cake tin and bake for 35 – 40 minutes.
  2. While the cake is cooking de-stone the plums and cut into medium pieces.
  3. Then add to a saucepan along with the caster sugar and a splash of water.
  4. Place on a medium heat, bring to the boil and simmer until softened, should take about 15 minutes. Then remove from the heat and cool.
  5. When the cake is cooked, cool in the tin the carefully remove and place on a plate. Serve large wedges with a dollop of plum and a dollop of crème fraiche.

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