Hazelnut & Almond Nougat Roll

Recipe Fiona Smith / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	50g hazelnuts, roasted and skinned
	4 eggs
	150g caster sugar, plus extra for sprinkling
	pinch of salt
	100g flour
	1⁄2 teaspoon baking powder
	25g butter, melted
	100g brittle almond nougat or turrón
	200ml cream, whipped to soft peaks
	60ml nut liqueur such as Frangelico or amaretto
	icing sugar for dusting

1.	Preheat the oven to 180°C.
2.	Butter a 30cm x 20cm swiss roll tin and line the base with baking paper.
3.	Finely grind the hazelnuts in a food processor then set aside.
4.	In a bowl, whisk together the eggs, sugar and salt until thick and pale.
5.	Sift the flour and baking powder together over the mixture and gently fold in with the ground hazelnuts.
6.	Fold in the butter.
7.	Spoon into the prepared tin and bake for 15 minutes.
8.	Sprinkle a large piece of baking paper with caster sugar and tip the sponge out on to this.
9.	While the sponge is still warm, very carefully roll up loosely into a log shape. Cool.
10.	Break the nougat into pieces, place in a food processor and grind to a coarse crumb.
11.	Fold into the whipped cream.
12.	Carefully unroll the sponge, sprinkle with the liqueur then spread with the cream and roll up.
13.	Dust with icing sugar before serving.