|Superfine sugar||3 Tablespoon|
|Ground hazelnuts||1⁄2 Cup (8 tbs)|
|Water cracker crumbs||4 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Almond essence||1⁄4 Teaspoon|
|Strawberries||1 Cup (16 tbs), hulled|
|Icing sugar||1 Teaspoon|
1. Beat egg whites until soft peaks form. Add sugar a spoonful at a time, beating well after each addition, and continue beating until meringue is thick and glossy.
2. Whisk egg yolks until light and fluffy, then stir in combined hazelnuts, cracker crumbs, baking powder, orange rind and almond essence (a). Fold meringue into hazelnut mixture (b).
3. Spoon mixture into a lightly greased and lined 22.5 cm / 9 in springform cake tin (c). Bake at 180°C / 350°F / Gas 4 for 30-35 minutes. Stand 5 minutes before turning out on a wire rack to cool.
4. Decorate top of cake with strawberries and dust with icing sugar.