announcing cake break Sundays!

We are missing everyone and look forward to meeting again before too long. While we're all stuck at home we invite everyone to join our cake break Sundays! We will post a favourite recipe every Sunday for you to bake and enjoy at home, preferably alongside some creative musical fun :)

Sending all best wishes,

Tamar and Penny

cake break fun at con spirito

Here is this week's recipe, which is from 'The Book of Jewish Food' by the brilliant Claudia Roden:

Passover Hazelnut Cake

ingredients

200g ground hazelnuts

200g caster sugar

4 large eggs, separated

Method

1. Pre-heat the oven to 180 degrees

2. Beat the egg yolks with the sugar until pale and creamy

3. Beat the egg whites into soft peaks and fold into the yolk/sugar mixture

4. Fold in the hazelnuts

5. Pour the mixture into a greased or lined 23 cm tin and bake for 45 minutes

Delicious served with whipped cream!

next week's recipe: Hummingbird Bakery cupcakes, with kind permission from Collins/HarperCollins