ASDA part of the Wal-Mart family

• 100g pack Asda Hazelnuts
• 175g butter, softened
• 175g caster sugar
• 3 large eggs, separated
• 1 rounded tsp instant coffee dissolved in 2tbsp hot water
• 125g self-raising flour
• 2 Granny Smith apples, peeled, cored and thinly sliced
• 3tbsp apple juice
• 125g mascarpone
• 2tbsp reduced-fat crème fraîche
• Few drops vanilla essence
• 1tbsp icing sugar

1 Preheat the oven to 180C/160C Fan/Gas 4. Grease two 18cm round, shallow cake tins and line the bases with baking paper. Put the hazelnuts on a baking tray and cook for 5-10 minutes until golden. Tip onto a plate and leave until cold. Rub between sheets of kitchen paper to remove the papery skins – don’t worry if they don’t all come off. Blitz the nuts in a processor or blender until coarsely ground. Set aside.

2 Beat the butter and caster sugar together until light and fluffy. Beat in the yolks one at a time and then beat in the dissolved coffee.

3 Fold in the flour and hazelnuts. Whisk the egg whites until stiff and then fold a third into the cake mixture to make the mixture softer. Loosely fold in the remaining egg whites, taking care not to mix too much as this knocks the air out of them.

4 Divide the mix between the cake tins and bake for 25-30 minutes or until the top springs back when lightly pressed. Turn out of the tins and cool on a wire rack.

5 Meanwhile cook the apple slices in a small, covered pan together with the apple juice until tender but still holding their shape. Leave to cool and drain off any excess juice. Mix the mascarpone with the crème fraîche, vanilla essence and 1 teaspoon of the icing sugar. Fill the cake with the mascarpone and apple. Dust with the rest of the icing sugar and serve.