Hazelnut & Orange Torte
For the Meringue Base
For the Topping:
|2||Oranges Finely Grated (Rind)|
|2tbsp||Fresh Orange Juice|
|2||Oranges, Peeled and Segmented|
- Preheat the oven to 180°C (160°C fan, gas mark 5). Grease and line a 25cm, spring release tin.
- Beat the egg whites until they form the stiff peaks. Gradually whisk in the caster sugar and fold in the hazelnuts. Spoon int the prepared tin and bake for 40 minutes, until it's golden brown on top. Remove from the oven and turn out onto a rack to cool.
- To finish, whip the cream until stiff then fold in the orange rind. Spoon onto the meringue base. Combine the golden syrup with the fresh orange juice and drizzle this over the cream.
- Serve with the fresh segments of orange and extra orange syrup.