Corsican Hazelnut Orange Cake melt-in-mouth and rich

1 Preheat your oven to 355°F (180°C) (Gas mark 6).

2 In a bowl place your 3 yolks, then pour the caster sugar, whiten slightly, then add in order, cream, flour, then soft butter and the toasted hazelnuts.

3 In a bowl, whip the whites and when they form "stiff peaks" pour some into your mixture stirring with a whisk then add the rest by lifting with a spatula or wooden spoon and pour half into a rectangular mold lightly oiled, add the chestnuts a little orange jam all along then cover everything.

4 Bake for 40 minutes and do as usual insert a skewer in the center which should come out dry.
My thanks go to my friend Xavier Calizi for his shipments from his farm located in Cape Corse.