SERVES 8

This delicate sponge is filled with nougat cream made with ground brittle almond nougat or turron, a Spanish nougat. You have to make and fill the roll on the same day, but then it keeps refrigerated for up to four days.

SOg hazelnuts, roasted and skinned

4 eggs

150g caster sugar, plus extra for

sprinkling pinch of salt lOOg flour

/2 teaspoon baking powder 25g butter, melted

lOOg brittle almond nougat or turron 200ml cream, whipped to soft peaks 60ml nut liqueur such as Frangelico

or amaretto icing sugar for dusting

Preheat the oven to i8o°C.

Butter a 30cm x 20cm Swiss roll tin and line the base with baking paper.

Finely grind the hazelnuts in a food processor then set aside.

In a bowl, whisk together the eggs, sugar and salt until thick and pale. Sift the flour and baking powder together over the mixture and gently fold in with the ground hazelnuts. Fold in the butter. Spoon into the prepared tin and bake for 15 minutes.

Sprinkle a large piece of baking paper with caster sugar and tip the sponge out on to this. While the sponge is still warm, very carefully roll up loosely into a log shape. Cool.

Break the nougat into pieces, place in a food processor and grind to a coarse crumb. Fold into the whipped cream. Carefully unroll the sponge, sprinkle with the liqueur then spread with the cream and roll up. Dust with icing sugar before serving.