No flour, butter nor oil and not even egg yolks, but this cake is moist, tasty and utterly more-ish. I prefer to use hazelnuts in mine to have a different flavour at Pesach, however you can replace it with almonds or a mixture of the two — whatever you fancy.

• Preheat the oven to 180°C fan and line the base of a 20cm round springform baking tin with baking parchment.
• Mix the sugar with the ground hazelnuts and a pinch of salt.
• Finely chop the chocolate, keep a handful aside for decoration later, and add the rest to the sugar and hazelnuts, together with the vanilla extract and a pinch of salt.
• In a separate bowl, beat the egg whites with an electric mixer until very stiff.
• Gradually add the sugar, hazelnut and chocolate mixture to the egg whites and fold it gently until you have a thick, smooth texture.
• Pour the mixture into the tin and sprinkle with the chocolate you put aside and the extra chopped /whole hazelnuts.
• Bake it for about 30 minutes.Serve warm or at room temperature.

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First published in the JC March 2018