Marianne's flourless nut cake

Ingredients for 1 servings:

• 5 eggs
• 200 g hazelnuts, ground
• 2 tbsp water
• 2 drops of bitter almond oil
• 50 g sugar
• 1 pinch of salt
• possibly icing or chocolate coating

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the 5 eggs. Place the 5 egg yolks in a large mixing bowl and the 5 egg whites in a slightly smaller bowl (2 or 3 liter). Beat the 5 egg yolks with 2 tbsp (30 ml) of water until frothy. Gradually add the sugar, stirring constantly. When the mixture is very frothy, add the 2 drops of bitter almond oil and the pinch of salt. Using a clean whisk, beat the 5 egg whites until frothy and firm. Gradually stir in the hazelnuts in the large bowl containing the egg mixture. Finally, carefully fold in the beaten egg whites a little at a time to make the mixture nice and fluffy. Pour into a loaf pan lined with baking paper and bake at 170°C (fan oven) for 60 minutes (recover if necessary shortly before the end of the baking time if the cake looks too dark!). Let stand in the switched off oven for a further 10 minutes with the door slightly ajar. Then remove from the mold and glaze with icing (I mixed icing sugar with cocoa) or chocolate coating as desired – but you don’t have to.