Ingredients

Steps

• Preheat the oven to 180°C and oil a 24cm springform cake tin.
• Coat the tin with crushed amaretti biscuits and discard the excess.
• Pulse hazelnuts and chocolate in a food processor to a grainy consistency.
• Mix hazelnut mixture with sugar, brandy, orange zest, juice, and pine nuts.
• Stir in the egg yolks and gently fold in the sifted flour.
• Whisk egg whites with salt until stiff and fold into the main batter.
• Bake in the tin for one hour until a skewer comes out clean.
• Cool on a wire rack for one hour before removing from the tin.