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200g (7oz) hazelnuts (with skins on)

1 tsp baking powder or gluten-free baking powder

1 tsp ground cinnamon

100g (3½oz) butter, softened

5 eggs, separated

175g (6oz) caster sugar

1 tsp vanilla extract

Pinch of salt

20cm (8in) diameter spring-form/loose-bottomed tin

1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter and line the sides and base of the cake tin with greaseproof paper.

2 Grind the hazelnuts with the baking powder and ground cinnamon in a food processor until fine. Add the butter and combine.

3 Place the egg yolks in the bowl of an electric food mixer or use a hand-held electric beater. Add the sugar and whisk until the mixture become slightly ‘moussey’ and the mix holds a trail when you lift the beater. Add the hazelnut mixture and the vanilla extract and whisk until combined.

4 Whisk the egg whites and salt together in a large, spotlessly clean bowl until stiff peaks form, then gently fold into the nut mixture in three stages so as not to deflate the whites.

5 Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 55-70 minutes or until the cake feels firm and a skewer inserted into the middle comes out clean. The mixture is quite delicate so don’t be tempted to open the oven until close to the end of the cooking time.

6 Allow to cool in the tin for 15 minutes, then very gently ease the sides of the cake out of the tin using a palette knife. Remove the base after another 15 minutes and leave to cool before cutting into slices.