This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
150ml/5fl oz elderflower cordial
edible flowers, to garnish, optional
Preheat oven to 160C/325F/Gas 3. Brush a 20cm/8in cake tin with melted butter, to grease.
In a large mixing bowl, whisk together the egg, honey, rapeseed oil, butter and apple juice until well combined. Add the ground hazelnuts and the flour and stir gently until well combined (there may be some lumps at first but these will disappear as you mix the batter). Transfer the cake mixture to the greased cake tin, level the mixture out using a palette knife or spatula, then transfer to the oven and bake for 15-20 minutes, or until the cake has risen and is golden-brown. Remove from the tin and cool on a wire rack.
For the lemon cream, mix the goats' cheese, lemon verbena leaves and honey together until well combined. Chill in the fridge for 10-12 minutes.
For the raspberry sauce, press the raspberries through a sieve using a wooden spoon to remove the pips. Discard the pips.
To serve, place the cooled hazelnut cake into the centre of a large serving plate. Arrange quenelles of the lemon cream on top of the cake. Drizzle a little raspberry sauce and elderflower cordial around the edge of the plate. Garnish with the edible flowers, if using.
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