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

You have to make and fill the roll on the same day, but then it keeps refrigerated for up to four days.


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.

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

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